Ina Garten's Lemon Cake

Preheat the oven to 350°F (175°C). Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans.
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 2 to 3 minutes.
With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
In a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and smooth the tops.
Bake for 45 to 55 minutes, until a cake tester or toothpick inserted in the center comes out clean.
When the cakes are done, let them cool in the pan on a wire rack placed on a baking sheet for 10 minutes.
Invert the cakes onto the rack. Turn the cakes right side up and, while still warm, make the lemon syrup.

In a small saucepan over low heat, combine the sugar with 1/2 cup lemon juice and cook until the sugar dissolves and makes a syrup. Remove from the heat.
Generously spoon the lemon syrup over the tops of the still-warm cakes, letting the syrup dribble down the sides. Let the cakes cool completely.

In a bowl, combine the confectioners' sugar and lemon juice, mixing with a whisk until smooth.

Pour over the top of the cooled cakes, letting the glaze drizzle down the sides. You may not need all of the glaze if you don't have a sweet tooth. Slice immediately or, for a slightly moister texture and more mellow lemony tang, let the cakes rest overnight prior to devouring.