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- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar (Divided - 2 cups and 1/2 cup)
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice (Divided - 1/4 cup and 1/2 cup)
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- For the glaze:
- 2 cups confectioners' sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
View Full Recipe at Sweet Sadie's
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