Authentic Irish Tea Cake

2 1/2 t baking powder 2 1/2 sticks of butter softened

2 1/2 c sugar

1 1/2 t vanilla

Juice and grated rind of 1 large lemon 4 eggs

1 1/4 c buttermilk

Glaze: 1 c sifted confectioner's sugar

1 additional T lemon juice (either fresh or bottled)

Pre-heat oven to 325 degrees. Grease two loaf pans.

Beat together butter and sugar until creamy. Add lemon juice, lemon rind and vanilla. Combine. Add eggs in one at a time. Add in buttermilk, mix until mixture is light and creamy.

Add flour and baking powder and mix until just combined.

Spoon batter in prepared pans and bake for 1 hour and 20 - 25 minutes until loaves are lightly browned.

Cool cakes completely and remove from pans.

Prepare glaze and pour over cakes. Let glaze harden.

Store cakes wrapped in wax paper and foil. Serve a slice with raspberry jam and a cup of tea.

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