Lemon Cake
INGREDIENTS
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1/2 pound (2 sticks) unsalted butter, at room temperature
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2 1/2 cups granulated sugar, divided
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4 extra-large eggs, at room temperature
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1/3 cup grated lemon zest (6 to 8 large lemons)
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3 cups flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon kosher salt
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3/4 cup freshly squeezed lemon juice, divided
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3/4 cup buttermilk, at room temperature
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1 teaspoon pure vanilla extract
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2 cups confectioners' sugar, sifted
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3 1/2 tablespoons freshly squeezed lemon juice
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