Can we start a thread of favorite Lemon recipes?

M

mariadnoca

Moderator
I didn't find one in great threads. I was looking because I want something sweet/lemony (but savory is ok for this thread too).

My meyer lemon didn't produce a lot this year so I'm using them sparingly and want to use them in worthwhile things only (no more random slices of lemon here and there)!

 
REC: Lemon Pound Cake from Barefoot Contessa to kick the thread off

Lemon Pound Cake
by Ina Garten
from Barefoot Contessa Parties!
Ideas and Recipes for Parties That Are
Really Fun (Clarkson Potter, 2001)

-- these are yummy enough I've given them as gifts.

Makes two 8-inch loaves (for a bake sale I'd make mini loaves)

A photograph of this lemon cake in The Barefoot Contessa Cookbook prompted dozens of people to request the recipe. Here it is! This is such a versatile cake. I like to serve it with lemon curd and fresh raspberries, but a slice with a cup of tea in the afternoon is also fine just with me.

Ingredients:

1/2 pound unsalted butter at room
temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large
lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract

For the glaze:

2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon
juice


Buy the Book Method:

1. Preheat the oven to 350°F (180°C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

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

3. 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 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.

4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

5. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html

 
Silky Lemon Pudding

This was delicious, but much too tart for my taste. I decreased the lemon juice by a few Tbsp and added a few extra Tbsp of sugar. I also omitted the butter.

SILKY LEMON PUDDING

Ingredients

¾ cup granulated sugar
¼ cup cornstarch
2 ½ cups whole milk
3 large egg yolks, lightly beaten
2 tablespoons lemon zest, finely grated
1 pinch salt
½ cup lemon juice, freshly squeezed
2 tablespoons unsalted butter, room temperature

Directions

1. In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
2. Add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.
3. Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
4. Remove pan from heat & add lemon juice & butter, stirring to blend.
5. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
6. Let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled.
7. Serve chilled.

Servings: 4

From Luscious Lemon Desserts

http://www.food.com/recipe/silky-lemon-pudding-367708

 
Lemon Ice Cream Surprise

Delicious and refreshing. I wanted a stronger lemon taste, so I added much more lemonade (about 4 oz/1/2 cup more). This, of course, made the ice cream a lot thinner than it was supposed to be, but it still came out great.

LEMON ICE CREAM SURPRISE

INGREDIENTS:

2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed

DIRECTIONS:

1. From the poster: "I use an 8" square Pyrex baking dish for this."
2. Mix graham cracker crumbs and melted margarine.
3. Spread evenly in the bottom of your dish.
4. Thoroughly mix together vanilla ice cream with lemonade concentrate.
5. Pour ice cream mixture onto prepared crust.
6. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).

9 servings

posted by Mer - Recipezaar

http://www.food.com/recipe/lemon-ice-cream-surprise-92215

 
Lemon Lovely

I haven't made this in many years, but I remember it was delicious.

Here are my original notes:
This recipe was too tart for me, so I reduced the amount of lemon, which I noted below. If you're into heavy-duty mouth puckering tartness, then follow the original (at your own risk)!

From the poster: "Sharp and light, it resembles a weightless cheesecake and is a delicious way to end a meal."

LEMON LOVELY

INGREDIENTS:

12 graham crackers, crushed to crumbs OR 1 cup graham cracker crumbs
6 tb Butter, melted
1/4 c Superfine sugar
1/2 ts Cinnamon
2 tb Water
3 1/2 ts Gelatin
1 c Lemon juice - *Note: This is very tart, so I use 2/3 cup, around 4 1/2 lemons
Grated rind of 1 lemon (I omit this, because recipe is very tart)
1 can evaporated milk (14 1/2 oz)
1/2 c Superfine sugar

DIRECTIONS:

Combine crumbs, butter, 1/4 cup sugar, and cinnamon. Press two-thirds of the mixture into the base of a 1 1/2 quart dish, approximately 8x9 " ( I use an 8x8), and chill while preparing filling.

Sprinkle gelatin over water and let soak for a few minutes. In a saucepan heat the lemon juice (with the rind) to a simmer, then pour over gelatin; stir continuously so the gelatin is thoroughly mixed in. Refrigerate for about 1 hour or until mixture begins to thicken.

Turn the evaporated milk into a bowl and beat it until it is light and fluffy. Beat in the 1/2 cup sugar and lemon mixture and pour evenly over crumb crust. Let chill for a few hours or overnight. Sprinkle the remaining crumb crust mixture evenly over the top and serve.

Serves 6 to 8

 
Creamy, Lemony, Pepper-Parmesan Dressing

This doesn't make a lot, so I double it.

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD

INGREDIENTS:

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse black pepper
3 tablespoons extra-virgin olive oil (I used a little more)
1/2 cup grated Parmigiano-Reggiano
Pinch salt (I used salt to taste)
3 hearts romaine lettuce, chopped

DIRECTIONS:

Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half.

Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too.

Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.

Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

Yield: 4 servings

From Rachael Ray

http://www.foodnetwork.com/recipes/rachael-ray/creamy-lemony-pepper-parmesan-dressing-on-romaine-lettuce-salad-recipe/index.html

 
Lemon Trout Almondine

This is very good! I add some spices to the flour.

LEMON TROUT ALMONDINE

INGREDIENTS:

6 tablespoons flour
4 trout fillets (about 1/2 lb each)
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice

DIRECTIONS:

Sprinkle trout with salt and pepper. Dust the fish filets in the flour. (I dusted them only on the flesh side).

Heat the olive oil and butter on medium high heat. (I let the butter brown). Add fish filets and cook until light brown on both sides. (I cooked them on the flesh side only, about 4 1/2 - 5 minutes). Remove from pan and cover to keep warm.

Return pan to heat and add 1 T butter. (I lowered the heat a little). Add the almonds and saute (I sauteed until golden brown), then add the fresh lemon juice. Heat it through, then spoon over the fish filets.

Serve with additional lemon wedges.

(4 servings).

http://www.recipezaar.com/45886

 
Rec: lemon breakfast bread from Harimad...low fat too!

Lemon Breakfast Bread:
HARIMAD!! Thank you, thank you! Your Lemon Breakfast Bread....

Was absolutely fabulous!! I replaced the lemon on top for Key lime juice and it was soooooo good! I gave a mini-loaf to my neighbor and she had to call me at 7:15am to rave about it... it's so hard to find these really good low-fat and non-fat recipes! I'm in your debt!

Lemon Breakfast Bread
This makes 1 loaf. Its rather moist, so I store it in a perforated veggie baggie.
Date: Wed, 13 Nov 1996 23:23:29 GMT
From: Harimad in Evanston


1 1/4 c. flour
1 t. baking powder
1/2 t. salt
1/2 c. applesauce
1 c. sugar
2 egg yolks (or whites, but the difference is noticable)
1/2 c. milk
zest from 1 lemon
2 whites, whipped
juice from 1 lemon (no more than 1/4 c.)
2 T. sugar

Preheat oven to 350F.
Sift dry stuff.
Beat together applesauce and sugar.
Add yolks.
Add sifted stuff, alternately with milk.
Fold in whipped whites and zest.
Pour into greased loaf pan.
Bake 50 minutes (see notes in previous post on how to tell when done).
Mix together lemon juice and 2 T. sugar.
While the loaf is hot, poke holes in it, all over (I use a meat-mixing fork, or a carving fork). Pour the juice mix all over the bread.
Let cool in pan.
I've made with with lime, as well. It always works out yummy. My secretaries loved it, and said they found it a welcome respite from all the rich stuff I usually brought in. (Not that I saw them avoiding that stuff, either.)

http://eat.at/swap/forum5/26_Lemon_Breakfast_Bread

 
Rec: Perfect Lemon Bars from Cooks Illustrated

Perfect Lemon Bars
Cook’s Illustrated Magazine

The lemon filling must be added to a WARM crust. The 30-minute chilling and 20-minute baking time of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring into the crust.

Crust:
1-3/4 cup flour
2/3 cup confectioners’ sugar, plus extra for topping
1/4 cup cornstarch
3/4 tsp. salt
12 tbl. unsalted butter (1-1/2 sticks), chilled, cut into 1” pieces,
plus extra for greasing pan

Lemon Filling:
4 large eggs, lightly beaten
1-1/3 cup granulated sugar
3 tbl. flour
2 tsp. finely grated zest from 2 large lemons
2/3 cup lemon juice, strained
1/3 cup whole milk
1/8 tsp. salt

1. Crust - Adjust rack to center of oven and preheat to 350 deg. Lightly butter a 13x9” baking pan and line with parchment or waxed paper. Dot paper with extra butter, then lay a second sheet crosswise over it (extending over sides, so you can easily lift out finished bars).

2. Pulse flour, confectioners’ sugar, cornstarch and salt in food processor. Add 1” pieces of frozen butter and process to blend (8-10 seconds) then pulse until mixture is pale yellow and resembles coarse meal (about three 1-second bursts). (to do this by hand, mix the same ingredients in a medium bowl. Freeze butter and grate it on large holes of box grater, into the flour mixture. Toss pieces to coat. Rub pieces between your fingers for a minutes until flour turns pale yellow and coarse). Sprinkle mixture into lined pan and press firmly with fingers into even 1/2” layer over entire pan bottom and about 1/2” up sides. Refrigerate for 30 minutes, then bake until golden brown (about 20 min.)

3. Filling - While crust is baking, whisk eggs, sugar and flour in medium bowl, then stir in lemon juice, zest, milk and salt to blend well.

4. To finish, reduce oven temperature to 325 deg. Stir filling mixture to re-blend and pour into warm crust. Bake until filling feels firm when touched lightly, about 20 min. Transfer pan to wire rack and cool to near room temperature (at least 30 min.) After cooling, grasp edges of paper and left bars onto cutting board. Fold paper down and cut into bars, wiping knife or pizza cutter clean between cuts. Sift extra confectioners’ sugar over bars.

 
Rec: Lemonade Angel Fluff

Lemonade Angel Fluff
Taste of Home Magazine

Makes 8 servings

1 cup evaporated milk
2 envelopes unflavored gelatin
1 cup cold water
1/2 cup sugar
3/4 cup pink lemonade concentrate
Food coloring if desired
4 cups angel food cake cubes

Spray an 8x4x2" loaf pan with nonstick cooking spray.

Pour milk into small metal mixing bowl; put mixer beaters in the bowl, cover and chill at least 2 hours.

In a saucepan, sprinkle gelatin over cold water; let stand 2 minutes. Stir in sugar; heat on low until sugar and gelatin are dissolved. Remove from heat and stir in lemonade concentrate. Add a couple drops of food coloring (pink or red) if desired. Cover and chill until slightly thickened.

Gradually add to chilled milk; beat until light and fluffy. Fold in cake cubes carefully. Pour into loaf pan, cover and chill at least 2 hours. Remove from pan and cut into 8 slices.

 
Rec: Lemon Curd

Lemon Curd

Makes 1-3/4 to 2 cups

5 tbl. butter
2/3 cup lemon juice
2/3 cup sugar
2 large eggs
4 egg yolks
1-1/2 tbl. grated lemon peel, yellow part only

In a 10-12” skillet, melt butter over medium heat. Remove from heat and add lemon juice, sugar, whole eggs, egg yolks, and peel. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge about 2 weeks.

Note: This is wonderful on biscuits, in tart shells, or with scones.

 
Rec: Batata bil Kizibra (Potatoes Coriander)

the veggie man kept insisting that cilantro was the same as fresh coriander. In the end I ended up getting the cilantro, but still not sure it was right. The ground coriander tastes 100% different from cilantro.

I used the fresh lemon generously, squirting a good amount between oven tossings. The only thing I would do differently is to double the garlic and add the cilantro the last 10 min. of baking -- I ended up with lots of very burnt crispy cilantro pieces. LOVE the lemon flavor with potatoes.

Batata bil Kizibra (Potatoes Coriander)
Recipe by Jonas & Haas.
Serves 4 as a side.

Ingredients:
1kg potatoes (I made this out to be 2.7 lbs.)
Juice of 2 lemons (plus more for basting with)
Pinch of red chilli flakes
Pinch of salt
Pinch of pepper
1 heaped teaspoon ground coriander
1/3 cup chopped coriander (I used cilantro)
1/3 cup chopped parsley
5-6 cloves of garlic, crushed (I would double this)
2 tablespoons olive oil

Method:
1. Preheat oven to 180’C – 200’C. (350-375 deg.)
2. Cube potatoes into 1cm cubes. Mix all ingredients (except cilantro/coriander) in a large bowl until potatoes are well coated.
3. Put in large baking dish, lined with baking paper, and space so potatoes are not too crowded.
4. Bake for 45min to 1 hour or until golden brown and a little crispy. (add cilantro/coriander last 10 min.)
5. To get the best results and crispier potatoes, turn them every 20 minutes and add a squeeze of lemon juice.
Note: You can also sprinkle in a pinch of citric acid to get very tangy results.

http://www.morselsandmusings.blogspot.com/2006/09/coriander-two-ways_30.html

 
REC: Dorie Greenspan's Perfect Party Cake with Lemon Buttercream (Sandi in Hawaii)

I had to make a birthday cake and the birthday girl likes citrus, so I made the Perfect Party Cake from Baking: From My Home to Yours.

OMG, that lemon buttercream was FABULOUS! So light and fluffy, not too sweet, and definitely lemony. The cake was also lightly lemony, but it was the buttercream that put it over the top.

I didn't use the lemon extract in the cake, and it really didn't need it. I didn't do the raspberry jam between the layers either - thought it would detract from the lemon flavor. Nor did I split the layers - mine was just 2 layers.

It really was a perfect party cake! The Daring Bakers did it, and I've linked one of their blog posts to show you the steps. Mine did not look as beautiful as Use Real Butter's, but it was just as yummy smileys/smile.gif

Perfect Party Cake
from Dorie Greenspan’s Baking From My Home to Yours

Cake
2 1/4 cups (9 oz) cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk (I used soy milk)
4 large egg whites
1 1/2 cups (10 1/2 oz) sugar
2 teaspoons grated lemon zest
1 stick (4 oz) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract (I omitted)

Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 oz) unsalted butter, at room temperature
1/4 cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
1 1/2 cups sweetened shredded coconut
(I omitted both of these)

Center a rack in the oven and preheat the oven to 350 degrees F (I did 330º convect). Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

Cake: Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.

Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

Buttercream: Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.

Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

Assemble: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.

Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.


Link: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=131866


Link: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=142637

 
Rec: Lemon Cake by Ina Garten...made these for Christmas baskets one year - lovely!

Lemon Cake
2001, Barefoot Contessa Parties!

Makes: 2 (8-inch) loaves (or 6 mini-loaves)

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

For the glaze:

2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice


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 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 cup 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 cup granulated sugar with 1/2 cup 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 confectioners' 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.


Link: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html?rsrc=search

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=164107

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/lemoncake.jpg

 
Lemon Buttermilk Sheet Cake with Lemon Buttermilk Glaze

LEMON BUTTERMILK SHEET CAKE
Serves 15 to 18.

Cake:
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
3 tablespoons grated fresh lemon zest and 1/4 cup fresh lemon juice (3 lemons)
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs plus one large egg yolk, room temperature

Glaze:
3 cups confectioners’ sugar
3 tablespoons fresh lemon juice
2 tablespoons buttermilk

For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour a 13-by-9-inch pan. Combine the flour, baking powder, baking soda and salt in a medium bowl. Combine the buttermilk, lemon juice and vanilla in a large measuring cup.
In a large bowl, beat together the lemon zest and granulated sugar with an electric mixer on medium speed until moist and fragrant, about 1 minute. Transfer 1/4 cup of the sugar mixture to a small bowl, cover and reserve. Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in the eggs and the yolk, one at a time, until combined. Reduce the mixer speed to low. Mix in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Add the remaining flour mixture and mix until smooth, about 30 seconds. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined.
Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the work surface to settle the batter. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 25 to 35 minutes, rotating the pan halfway through baking. Transfer the pan to a wire rack and let the cake cool for 10 minutes.
For the glaze: Meanwhile, whisk all the glaze ingredients together until smooth. Gently spread the glaze over the warm cake and sprinkle evenly with the reserved sugar mixture. Let the cake cool completely, at least 2 hours. Serve.

 
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