Lemon Cake

Cake Preparation:

1. Preheat the oven to 350°F.
2. Take one 9X5X3 inch loaf pan, grease and flour or line the bottom with parchment paper. Set aside.
3. In a bowl, sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
4. In another bowl, combine together the lemon juice, the buttermilk and lemon extract. Set aside.
5. In a large mixing bowl, add in the butter and granulated sugar, beat until light and fluffy, about 5 minutes using an electric mixer fitted with the paddle attachment.
6. Add in the eggs, one at a time, beat well after each addition. Add in the lemon zest and combine well.
7. Add in the flour(step#3) and buttermilk(step#4) mixtures alternately to the batter, beginning and ending with the flour mixture.
8. Pour the batter in the prepared pan, smooth the top, and bake for 60 to 70 minutes, or a wooden pick inserted in centre comes out clean.
9. Allow to cool for 10 minutes, then carefully remove from pan, cool completely on wire rack.

Lemon Glaze Preparation:

1. In a bowl combine the confectioners' sugar, lemon juice and whisk until smooth.
2. Pour over the top of the cake and allow to cool.