8 oz. (2 sticks) unsalted butter, room temperature
¾ cup sugar
6 large eggs
2 Tbsp lemon juice
½ tsp anise extract (optional; see note)
4 cups all-purpose flour
2 Tbsp baking powder
For the Lemon Glaze:
3 cups powdered sugar
1 Tbsp unsalted butter, melted
2 Tbsp milk
2 Tbsp lemon juice
1 tsp vanilla extract
1 tsp lemon zest
