Slightly adapted from Barefoot Contessa
Serves 8

1/4 pound unsalted butter, room temperature
1 cup + 1/4 cup granulated sugar, divided
2 large eggs, room temperature
1/4 cup grated lemon zest
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 2 Tablespoons lemon juice, divided
1/4 cup + 2 Tablespoons buttermilk, room temperature (see *NOTE)
1 cup powdered sugar
1 3/4 Tablespoon lemon juice
1 cup heavy cream
lemon zest and blueberries for garnish (optional)

*NOTE: I never have buttermilk on hand I simply make it by adding 1 teaspoon of white vinegar (or 1 teaspoon lemon juice) to 1/4 cup plus 2 Tablespoons of milk and let it sit for 5 minutes. It will curdle a little bit and it is the perfect substitute for buttermilk.

* Also with regards to the frosting it is taste as you go until you get the sweetness and texture you want. Start with half the cream and whip it for a little bit with the sugar and lemon juice. If it is dry and clumpy add more cream  as needed until you have just the right consistency.

  1. Preheat oven to 350°F.
  1. Grease and flour (8-inch round pan) ~ OR ~ (8 1/2 x 4 1/4 x 2 1/2-inch loaf pan), lining the bottom with parchment paper, if desired.
  2. Cream, using paddle attachment, butter and 1 cup granulated sugar in bowl of electric mixer until light and fluffy, approximately 3-5 minutes.
  1. With mixer on medium speed, add eggs, one at a time, and the lemon zest.
  1. Sift together flour, baking powder, baking soda and salt into a bowl.
  1. In another bowl, combine 2 Tablespoons lemon juice, buttermilk and vanilla.
  1. Alternately, add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
  1. Add batter to pan, smoothing the top.
  1. Bake 45 minutes - 1 hour, until tester comes out clean.
  1. When it is done baking, cool for 10 minutes.
  2. Combine 1/4 cup granulated sugar and 1/4 cup lemon juice in small saucepan, cooking over low heat until sugar dissolves.
  3. Remove cake from pan and set on cake platter.
  4. Spoon lemon syrup over the cake and allow cake to cool completely.
  2. In a standing mixer with a wire whisk attachment beat the half of the heavy cream, powdered sugar and lemon juice. Slowly, add more cream until the texture is smooth and soft peaks form. 
  1. Pour frosting over the top of the cake and allow to drizzle down the sides.

    1. Garnish with lemon zest and Sugared blueberries (simply wet blueberries sprinkled with sugar then dried) and a lemon curl.