1 lb (454 g) unsalted butter, room temp
1 lb (454 g) sugar
1 lb (454 g) eggs (about 9), room temp (we blended all the eggs together then added them, bit by bit, to the batter)
1 tsp vanilla
1/2 tsp salt
1 lb (454 g) cake flour (we used pastry flour because I couldn't find cake flour at the co-op)
Arrange a rack in the middle of the oven and heat to 350F (175C).
Grease a 10-inch aluminum tube pan, 2 (9 by 5-inch) loaf pans or 6 mini loaf pans and set aside.
Cream together the butter and sugar in the bowl of a stand mixer for 5 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again, stopping once to scrape down the sides of the bowl. This will take approximately 3 minutes and the mixture may look curdled. Add the vanilla and salt and beat on medium speed for 30 seconds.
With the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next. After the final addition, scrape down the sides of the bowl and then beat for 30 seconds on medium speed until almost smooth.
(It killed me to let the mixer go so long. In fact, I couldn't; My incessant whining prompted P to stop the mixer after just 20 seconds. I've spent so long mixing in the flour until "just combined" that going any longer was incredibly difficult for me! The cakes still turned out very well, but if I make them again I definitely won't let it go for so long. Just don't tell P!)
Scoop the batter into the prepared pan(s), dividing evenly if using more than one. Bake for 1 hour (the mini pans took about 30 minutes) or until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist.
Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.
The juice of one lemon
To the lemon juice, sift in a small amount of powdered sugar and whisk to combine. Add more until the glaze is the desired thickness, then pour over the cooled loaves (preferably on a rack). Enjoy!