Buttermilk Lemon Cake

Sooooo I tried the cake and it turned out great. The cake is crumbly yet dense (in a good way) like a pound cake. It has tang from the buttermilk, velvety texture from the butter, and sweet lemony finish. The icing contrasts the sweetness of the cake with a zippy, intense lemon tartness In my opinion I think the icing is the best part! Hopefully you enjoy this because my family and I definitely did. It is perfect for a mothers day brunch:)

2 cups gluten free flour (I used Bobs Red Mill)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup low fat buttermilk
2 tbs lemon zest
2 tbs fresh lemon juice

Icing
3 cups powdered sugar
1/4 cup unsalted butter melted
1 tbs lemon zest
1/4 cup fresh lemon juice

* Preheat the oven to 350. Grease two 8 inch round cake pans. Cream the butter and sugar very well 2-3 minutes. Add in eggs one at a time. Combine all the dry ingredients. Alternately add the dry ingredients into the butter, sugar, and eggs with the buttermilk. Add in the lemon zest and juice. Divide the cakes between the two pans and bake for 25-30 minutes.
* For the icing combine the powdered sugar, melted butter, zest and juice. Wait for the cakes to cool completely before icing them.