• Preheat Oven to 350°
• Grease 2 8½x4½" loaf pans and line bottoms with parchment paper.
• Cream Butter and sugar for about 5 minutes until light and fluffy.
• Slowly add zest and eggs one at a time
• Combine lemon and orange juice to create ¾ cup
• Combine Buttermilk, ¼ cup of the lemon and orange juice mixture and vanilla together.
• Sift flour, salt, baking powder, baking salt and cardamom together into bowl.
• Add sifted flour mixture to butter and sugar mixture, alternating with Buttermilk mixture until all is fully incorporated.
• Add mixture to the 2, 8½ x 4½ loaf pans
• Bake for 45 minutes until top is browned and toothpick tester comes out clean.
• After pulling the cake from the oven, use the toothpick to poke holes sporadically in the top of the cake.

lemon Syrup

• Combine ½ Cup Lemon Juice and ½ Cup sugar in small sauce pan and heat until the sugar dissolves. Pull it from the heat as soon as sugar dissolves and before it boils.
• Once cakes are pulled from the oven, let them cool for 10 minutes and then spoon the lemon syrup mixture over the top. Let cakes cool completely

Lemon Glaze

• Once cakes have cooled, Combine 2 cups of confectioners sugar with ¼ cup lemon juice and a pinch of salt. Whisk together with wire whisk and then drizzle over cooled cakes.
• Enjoy!