Moist Lemon Cake
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From http://platedcravings.com/moist-lemon-cake-recipe/

Preheat 350F, Grease loaf pan, 9x5 or 8x4

Mix in bowl:
  1.5 c flour
  1.5 tsp baking powder
  1 tbsp lemon zest
  1/2 tsp salt

With mixer, cream (the more air the better):
  1/2 c unsalted butter, room temp
  1 c sugar
Add, one at a time:
  2 large egss, room temp
Beat in:
  1 tsp vanilla
  2 tsbp lemon juice (~1/2 a lemon)
Beat until combined.

Mixer on low:
  add about 1/3 the flour mixture
  add 1/4 c buttermilk
  add another 1/3 of the flour
  add 1/4 c buttermilk
  add final 1/3 of the flour
Until just incorporated.

Fill loaf pan, bake at 350F for 45-55 minutes.
Look for golden brown and toothpick ~mostly clean.

Cool 15 minutes in pan.

For syrup, stir together:
  1/4 c lemon juice (~1 lemon)
  3 tbsp powdered sugar

Put cake on cooling rack.
Poke some holes in the top with toothpick.
Brush on the syrup, while still warm.

When cake completely cooled, mix for icing:
  1 c powdered sugar, sifted
  1 tsbp lemon juice
  1 tbsp milk
Dribble in more lemon juice until it's thick, not runny.
Pour icing over cake, let dry.

Buttermilk: can substitute
  1/2 c milk + 1.5 tsp lemon juice or white vinegar,
  let sit for a few min until it starts to curdle.