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I saw this on Facebook originally and just had to try it!!! Unfortunately, recipes these days on Facebook are not shared in their entirety so I had to make it up as I went. Using the ENTIRE lemon gives such an intense tart flavor that makes it irresistible. EVERY bite is a super moist and tender crumb cake and a burst of citrus that will make you pucker, even as you go back for more!

LEMON LUSH CAKE
CAKE
3 whole lemons
⅓ cup buttermilk
3 LARGE eggs, room temperature
1 teaspoon PURE vanilla extract
1 ¾ cups sugar
2 ½ cups AP flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅞ cup unsalted butter, cubed

• Preheat your oven to 325°.
• Spray 9×13 pan or 2 loaf pans with non-stick baking spray.
• Place the washed whole lemons in a pot of boiling water and simmer 20 minutes until they are completely soft.
• Let cool.
Slice them open and remove any seeds.
• Transfer the pieces to a food processor and blend until you have 1 cup of smooth paste.
• In a small bowl, whisk together the buttermilk, eggs, vanilla extract and your blended whole lemon paste. Set aside.
• In the bowl of a large mixing bowl sift together the flour, sugar, cornstarch, baking powder, baking soda and salt.
Add the butter to the dry ingredients.
• Beat on low speed until the mixture resembles a coarse sandy, uniform texture.
• Pour in the buttermilk and lemon mixture.
• Beat on low-medium speed until the batter is completely smooth, using a spatula to scrape the bottom and sides of the bowl to ensure everything is evenly incorporated.
• Spread batter into prepared pan(s).
• Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
• Cool 5–10 minutes, then carefully turn them out onto a wire rack.
• Cover tightly with plastic wrap while they cool to lock in the moisture.

GLAZE
1 1/2 cups powdered sugar
1/4 teaspoon salt
1 1/2 tablespoons heavy cream
1 tablespoons lemon zest
1 1/2 tablespoons lemon juice
1/2 teaspoon PURE vanilla

• Whisk together until smooth.
• Pour over barely cooled cake.
• Serve.
• Store leftovers in refrigerator.