Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 0.75 cup (170g) unsalted butter, softened
  • 3 large eggs
  • 1 cup (240ml) buttermilk
  • 2 tbsp (12g) lemon zest
  • 1 tsp (5ml) vanilla extract
  • 0.25 cup (60ml) fresh lemon juice
  • 0.25 cup (50g) granulated sugar
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch pan with butter and line the bottom with parchment paper.
  3. In a small bowl, rub the lemon zest into the granulated sugar using fingertips until the sugar is damp and fragrant.
  4. Beat the softened butter into the lemon-sugar mixture until light and fluffy.
  5. Add eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
  6. Whisk together flour, baking powder, and salt. Add one-third of the flour to the butter mixture, followed by half of the buttermilk. Repeat, ending with the flour, mixing only until white streaks disappear.
  7. Pour the batter into the pan and smooth the top. Bake for 50–55 minutes until the edges pull slightly away from the pan and a toothpick inserted in the center comes out clean.