Lemon Cooler Cake - cooking recipe

Ingredients

1 cup butter, softened
2 eggs
3 egg yolks, additional
2 cups cake flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 large lemon, zest of
5 tablespoons lemon juice
2 cups sugar
1 cup buttermilk
1/3 cup lemon juice
1 1/2 - 2 cups powdered sugar

Preparation

Mix lemon zest into sugar.
Add flour, baking powder, baking soda and salt to a gallon size ziplock bag and shake.
Cream together butter and sugar in a bowl.
Mix in eggs and egg yolks one at a time.
Mix in 5 tablespoons of lemon juice.
Slowly add flour mixture and buttermilk alternately until combined.
Pour into a prepared 9X13 cake pan or two 9 \" cake pans and bake 350 degrees for 30-35 minutes.
Mix juice of one lemon and enough powdered sugar to thicken to a consistency of runny but thick-ish.
Poke holes in the top of the cake using a fork.
Drizzle lemon juice mixture over cake and spread to allow lemon to run into holes.
Allow cake to cool before frosting.
I recommend using my lemon frosting.