Preheat your oven to 180C / 350F and line the bottom of a 22 cm springform pan with parchment paper.
Cream the butter and sugar together with an electric hand mixer.
1 cup granulated sugar, ½ cup unsalted butter
Whisk in eggs, lemon juice and zest and buttermilk until combined.
1 lemon zest, 2 large eggs, ¼ cup fresh lemon juice, ½ cup buttermilk
Stir in flour, baking powder, baking soda, and salt until incorporated.
1 ½ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Spoon the batter into the pan. Sprinkle the sugar evenly over the top.
¼ cup granulated sugar
Bake in the oven for 30-35 minutes or until golden.
Notes
To store: I store it in the refrigerator for up to 3 days.To freeze: This cake freezes beautifully; store it in an airtight container in the freezer. It will last for 1-2 months.