For the cake:

1 stick unsalted butter -room temp             1  1/4 cups sugar

2 extra large eggs- room temp                            2 T grated lemon zest

1  1/2 cups all-purpose flour                              1/4 t baking powder

1/ 2 cup fresh squeezed lemon juice             1/4 t baking soda

1/2 cup buttermilk- room temp             1/2 t kosher salt

Preheat the oven to 350 degrees. Grease and flour a 8 inch loaf pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes on med speed. On med- low add the eggs one at a time and then add the zest.

Sift together the flour, baking powder, soda and salt. In another bowl, combine the lemon juice, the buttermilk. and vanilla.

With the mixer on low- Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour into prepared pan and bake for 45- 60 minutes until a cake tester comes out clean.

Let the cake cool for 10 minutes on a wire rack- before inverting. With a tray under neath the rack- spoon the lemon glaze over the cake- allowing it to drizzle down the sides. Cool the cake completely before cutting.

For the glaze- combine well with a whisk:

3/4 cup powdered sugar

3 T fresh squeezed lemon juice 

Variation: In the summer when fresh berries are in season  i like to saute slices of the cake  in butter for a few minutes till warm- and a little golden brown. Top with fresh berries and a little whipped cream- an easy summertime dessert.