• 1/2 pound (2 sticks) unsalted butter, at room temperature

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. 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 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures. Divide the batter between the pans and bake for 45 minutes to 1 hour, until a cake tester comes out clean.


Lemon Raspberry Buttercream

  • 1 cup of  butter
  • 4 cups confectioner sugar
  • 1-2  tablespoons lemon juice
  • 1 tablespoon of lemon zest
  • 3-4 tablespoons of pureed raspberries (fresh or frozen, use the juices)
  • 1 teaspoon vanilla

With an electric mixer using the paddle attachment whip the butter until creamy. Add the rest of the ingredients.  Mix until light an fluffy. Best used right away!