Lemon bread

 This recipe is more like a lemon cake .. great desert for the holidays!
Simple ingredients: (for this recipe it's best if the ingredients are left at room temp) - 1/2 pound butter, preferably at room temperature unless you are using an electric mixer - 2 1/2 cups granulated sugar - 4 large eggs - 1/3 cup grated lemon zest (if you don't have zest you can leave it out) - 2 1/2 cups flour (all purpose or bread) - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon kosher salt - 3/4 cup lemon juice - 3/4 cup buttermilk - 1 teaspoon vanilla extract

Prep: Preheat oven to 350 degrees F. Grease and flour 1 to 2 loaf pans (I only used half the batter). Cream the butter and sugar in a large size bowl by hand or with an electric mixer until light and fluffy for about 7 minutes. Then add the eggs, 1 at a time, then lemon zest as applicable. Sift in the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla (as seen in pic #5). Add the flour and buttermilk mixture to the batter

Divide the batter evenly between the pans, smooth the tops, and bake for 50 minutes to 1 hour, until your toothpick comes out dry. Then combine 1/2 cup granulated sugar and 1/2 cup lemon juice in a small glass bowl - cook over low heat until the sugar particles disappear 

When the cakes are done baking, let cool for 10 minutes then remove the cake(s) from the pans. Spoon the lemon syrup over the top of the cakes. Allow the cakes to cool completely

For the glaze .. you can skip this part if you like: Combine 2 cups confectioners' sugar, sifted and 4 tablespoons lemon juice in a bowl, mix with a wire whisk until smooth. Pour over the tops of the cakes

 .. and that's all folks ! Enjoy