For the Lemon Syrup:
- 1/3 cup fresh lemon juice (from about 2 lemons)
- 1/3 cup granulated sugar
For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice (adjust for desired consistency)
- Lemon zest, for garnish (optional)
Instructions:
Preparing the Cake:
- Preheat the Oven and Prep the Pan: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper, ensuring the sides are covered for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, lemon juice, and vanilla extract until evenly combined.
- Alternate Dry and Wet Ingredients: With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack.
Preparing the Lemon Syrup:
- Combine Ingredients: While the cake is baking, prepare the lemon syrup by combining the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar has dissolved completely. Remove from heat.
- Syrup the Cake: Once the cake is slightly cooled but still warm, poke holes all over the top using a fork or skewer. Slowly pour the lemon syrup over the cake, allowing it to soak in. Let the cake cool completely.
