Servings: Prep Time 20 mins Cook Time 40 mins Cooling time 2 hrs Total Time 3 hrs Course: brunch, Cakes, Dessert Cuisine: American Keyword: lemon-burst-buttermilk-cake Servings: 2 loaves Author: Melissa Sperka

Ingredients Ingredients
3 cup all purpose flour 3 cup all purpose flour
1 tsp baking powder 1 tsp baking powder
1 tsp salt 1 tsp salt
½ tsp baking soda ½ tsp baking soda
1 cup butter softened 1 cup butter softened
2 cup granulated sugar 2 cup granulated sugar
2 tsp pure vanilla extract 2 tsp pure vanilla extract
4 large eggs 4 large eggs
¾ cup buttermilk ¾ cup buttermilk
¼ cup lemon juice ¼ cup lemon juice
2 Tbsp lemon zest 2 Tbsp lemon zest
Glaze: subheading: Glaze:
1 ½ cup powdered sugar 1 ½ cup powdered sugar
1 Tbsp heavy cream 1 Tbsp heavy cream
1 ½ Tbsp lemon zest reserve ½ Tbsp for garnishing 1 ½ Tbsp lemon zest reserve ½ Tbsp for garnishing
2 Tbsp lemon juice 2 Tbsp lemon juice

Instructions
Preheat the oven to 350°F. Spray (2) 8 x 4 ½ x 5-inch metal loaf pans with cooking spray. Set aside.
Sift together the all purpose flour, baking powder, salt and baking soda.
Using a stand or hand mixer, cream together butter, granulated sugar, and vanilla. Beat until creamy then add the eggs one at a time. Beating well after each addition.
To the creamed mixture, add 2 Tbsp zest, reserving 1 ½ Tbsp for glaze and garnish. (1 Tbsp for glaze plus ½ Tbsp for garnishing)
Mix together ¼ cup fresh lemon juice with ¾ cup buttermilk. Add to the mixing bowl alternately with the sifted dry ingredients. Beat until fully combined and all of the dry ingredients are fully moistened.
Divide the batter between the 2 loaf pans. Bounce the pans to release air bubbles.
Bake for 35 to 40 minutes until a toothpick inserted into the center shows moist crumbs.
Cool in the pan then remove to a cooling rack to cool completely.
To make the glaze: Mix together powdered sugar, heavy cream, 1 Tbsp lemon zest and lemon juice until drizzling consistency. Add additional cream or juice 1 tsp at a time to thin.
Drizzle the loaf with glaze, sprinkle with reserved ½ Tbsp zest, slice and serve.