After creaming the sugar and butter, beat in the eggs and then fold in the lemon zest. In a separate bowl, mix 2 tablespoons of lemon juice into the buttermilk. Finish the cake batter by folding in small amounts of the flour and the buttermilk mixtures, alternating between the two.
Once everything is thoroughly combined, transfer the cake batter to the prepared loaf pan, smooth the top with a spatula or knife, and then bake the cake for 45 minutes. You'll know that the cake is done when it has
risen and turned golden brown. The top should also spring back when lightly touched with your finger.
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