Directions

1. Preheat oven to 350°F.
2. Grease and flour 1 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
3. Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
4. With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
5. Sift together flour, baking powder, baking soda and salt into a bowl.
6. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
7. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
8. Divide batter evenly between pans, smoothing the tops.
9. Bake 45 minutes- 1 hour, until tester comes out clean.
10. When cakes are done, cool 10 minutes.
11. Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
12. Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
13. Spoon lemon syrup over cakes.
14. Allow cakes to cool completely.
15. Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
16. Pour over the tops of the cakes and allow to drizzle down the sides.
17. Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.

For the whipped cream, I've used this Finnish version (Kotimaista)
vispgrädde is a Swedish word and it means whipping cream
vahalaktoosinen is low lactose

Ingredients

• 1⁄4lb unsalted butter, room temperature
• 1 1⁄4cups granulated sugar, divided
• 2large eggs, room temperature
• 1⁄4cup lemon, zest of, grated
• 1 1⁄2cups flour
• 1⁄4teaspoon baking powder
• 1⁄4teaspoon baking soda
• 1⁄2teaspoon kosher salt
• 3⁄8cup fresh lemon juice, divided
• 3⁄8cup buttermilk, room temperature
• 1⁄2teaspoon vanilla extract

• Glaze

• 1cup confectioners' sugar, sifted
• 1 3⁄4tablespoons fresh lemon juice