Preheat oven to 350 Degrees F Grease and flour 2(8 1/2" x 4 1/4" x 2 1/2") loaf pans.
Cream butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with paddle, the key to great cakes is beating the butter and sugar until the mixture is light and fluffy, about 5 minutes.
With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to prevent a bad egg or shells getting into the mix) one at a time, and the lemon zest.
2
In medium bowl, sift together the flour, baking soda, baking powder and salt.
In a small bowl combine lemon juice, buttermilk and vanilla.
Add the flour mixture and the buttermilk mixture alternately, beginning and ending with the flour, to the sugar mixture. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until the tester comes out clean.
3
In a small sauce pan combine 1/2 cup granulated sugar and 1/2 cup lemon juice in a small sauce pan and cook over low heat until the sugar dissolves.
When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
4
For the glaze, combine the confectioner''s 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.
To freeze these cakes, prepare them except the glaze. Wrap them well in a plastic wrap and freeze. When you are ready to use, defrost and glaze.
