Preheat & Prep Pans:

• Preheat oven to 350°F. Grease two 8½ x 4½-inch loaf pans and line with parchment paper slings.

Mix Dry Ingredients:

• In a bowl, whisk together flour, baking soda, and salt.

Prepare Buttermilk Mixture:

• In another bowl, mix buttermilk, lemon zest, and lemon juice.

Cream Butter & Sugar:

• In a stand mixer, beat butter and sugar on medium speed (3-4 minutes) until light and fluffy.
• Add eggs one at a time, beating well after each.

Combine Wet & Dry Ingredients:

• On low speed, alternate adding flour mixture and buttermilk mixture, starting and ending with flour.
• Scrape down sides and mix until well combined.

Bake the Cakes:

• Divide batter evenly into prepared pans.
• Bake for 55-65 minutes or until golden and a toothpick comes out clean.

Cool & Add Syrup:

• Let cakes cool in pans for 10 minutes, then transfer to a cooling rack.
• In a saucepan, boil water and sugar, then stir in lemon juice.
• Brush warm syrup over cakes and let soak in.

Glaze & Serve:

• Mix confectioners’ sugar and lemon juice to a thick but pourable consistency.
• Spoon over cakes and let set for 1 hour before serving.