1

Preheat oven to 350 degrees F. Grease and flour 2 loaf pans, or line the pans with parchment paper.

2

Cream butter and 2 cups granulated sugar in bowl. Beat with electric mixer about 5 minutes until light and fluffy. With mixer on medium speed, add eggs one at a time, and then the lemon zest.

3

Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide batter evenly between the two loaf pans. Bake 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.

4

Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until sugar dissolves. When cakes are finished, allow to cool for 10 minutes. Remove cakes from the pans and set them on a rack over a rack over wax paper. Poke holes throughout the top of the cake with a skewer. Spoon lemon syrup over the cakes. Allow them to cool completely.

5

For the glaze, combine the powdered sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.