Preparation time10 min
Cooking time40 min
1For the Sponge: Preheat the oven on Bake mode to 180 °C / 350 °F. Grease and flour a cake thin 17.7 cm. / 7-inch cake tin. You may also line the bottom with parchment paper, if desired. Cream the butter and sugar in the bowl until light and fluffy, about 5 minutes.
2With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder and baking soda in a bowl. In another bowl, combine the lemon juice, the buttermilk, and vanilla.
3Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Put the batter in the cake tin, smooth the tops, and bake for 35 minutes until a cake tester comes out clean.
4For the topping: For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Enjoy your dish!