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Ingredients
  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 2 ½ cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • ⅓ cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup freshly squeezed lemon juice, divided
  • ¾ cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • subheading: For the glaze:
  • 2 cups confectioners' sugar, sifted
  • 3 ½ tablespoons freshly squeezed lemon juice
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