1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted sweet butter, softened
1 cup granulated sugar
3 large eggs, room temperature
1 tablespoon chopped grated lemon peel
1 ounce lemon juice
1 1/2 ounces buttermilk, room temperature
1/2 cup granulated sugar
1/2 cup lemon juice
Preheat the oven to 350 degrees F. Butter, flour and line a 3 x 8-inch or similar loaf pan with parchment paper.
Sift together the flour, baking powder and salt.
Cream the butter and sugar together in a mixer. Stop the mixer and scrape down the ides, then slowly begin to beat again. Add the eggs, one at a time, beating each in completely between each addition. Add the lemon zest, beat again, and scrape down the bowl.
Mix the lemon juice with the buttermilk. Again, slow the mixer and alternately add the flour mixture and the liquid, beating completely between each addition. Increase the speed to high and beat for an additional minute to aerate the mixture, building the structure of the cake. Wipe down the sides with a spatula and beat for 30 seconds. Pour the batter into the prepared pan, filling it half full. Bake 45 to 60 minutes, or until a wooden pick inserted in the center comes out clean. While the cake is baking, prepare the Lemon Syrup.
To make the lemon syrup: Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to simmer and heat until the sugar dissolves. Turn off the heat and let stand.
To finish: When the cake comes out of the oven, use a wooden skewer or similar item and poke holes in the top of the cake. Drizzle half the syrup over the cake. Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap and poke holes in the bottom of the cake. Pour the remaining syrup over the bottom of the cake. Wrap tightly with plastic wrap and chill for 1 to 2 hours.