Ina Garten’s Lemon Cake

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Leite's Culinaria


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1/2 pound unsalted butter, at room temperature

2 1/2 cups granulated sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed lemon juice

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

2 cups confectioners’ sugar

3 1/2 tablespoons freshly squeezed lemon juice

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