Love, love this cake.

Looks good in the williams sonoma molded bread pans (this pan has pumpkins and vines--that's why it looks all bumpy on top.) Takes just over an hour with prep/cook/clean-up. You slice it like bread. It turns out nearly every time because if you over bake it, the syrup you pour on top after it is baked makes it moist anyway. Really good refrigerated the next day too.

Lemon Cake (from the BAREFOOT CONTESSA)
Preheat oven to 350 degrees--Grease and flour 2 loaf pans. Line with parchment paper if desired.

1/2 lb. (2 sticks) unsalted butter at room temperature
2 1/2 c. granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 c. grated lemon zest (6-8 lemons)
3 c. flour
1/2 t. baking powder
1/2 t. baking soda
1 t. kosher salt
3/4 c. freshly squeezed lemon juice, divided
3/4 c. buttermilk, at room temperature
1 t. pure vanilla extract

For the glaze:
2 c. powdered sugar
3 1/2 T. freshly squeezed lemon juice

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 c. lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 c. granulated sugar with 1/2 c. lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the powdered 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.