Dorie Greenspan turns to Maida Heatter's lemon buttermilk cake time and time again. She explains: "This light, moist, lemony cake is genius for so many reasons: It’s powerfully puckery. It’s got both more fresh lemon juice and zest than you’d expect or normally see in a recipe, and the flavor holds up under heat." GET THE RECIPE ►► https://f52.co/2WeW70j

Serves: 12 to 15
Prep time: 20 min
Cook time: 1 hrs 15 min

Ingredients:
Fine, dry bread crumbs, for dusting pan
Finely grated rind of 3 large lemons (juice will be used below for Glaze)
3 tablespoons lemon juice
2 2/3 cups (354 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (226 grams) unsalted butter, at room temperature, plus more for greasing pan
2 cups (400 grams) granulated sugar
3 large eggs
1 cup buttermilk

Glaze:
1/2 cup fresh lemon juice
1/3 cup granulated sugar

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