Lemon Cake in 60 Minutes: Tender

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. Rub the fresh lemon zest into the granulated sugar using fingertips until the sugar is damp and fragrant.
3. Cream the softened butter into the lemon-sugar mixture until the batter is pale and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and ¼ cup of lemon juice.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Slowly alternate adding the flour mixture and buttermilk into the butter mixture, starting and ending with the flour. Stir until just combined.
7. Pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Prepare the glaze by mixing powdered sugar, 2 tbsp lemon juice, and melted butter; apply to the cooled cake.