Lemon Cake
From: Ina Garten. Talked about at Smells Like Home.
Todd loves lemon anything, so when we had to host a coffee hour at church this week, I decided to try this recipe. I accidentally left it in the oven about 5 minutes after the 45-min timer went off, and I thought it was slightly over-cooked. Next time I will check it at 45 minutes. It was very lemony, mostly due to the lemon syrup brushed over the top after it comes out of the oven. I added the step of poking holes in the top of the cake before I drizzled the syrup, so the syrup could soak down through the cake. I just used a toothpick, but you could also use a skewer or thin knife blade. The top will later get covered with a glaze, so you won't see the holes. FYI, it only took me 4 large lemons to get 1/3 cup lemon zest. I used a microplane and it took no time at all to accumulate that much zest.
* 1/2 pound (2 sticks) unsalted butter, at room temperature
* 2 1/2 cups granulated sugar, divided
* 4 extra-large eggs, at room temperature
* 1/3 cup grated lemon zest (6 to 8 large lemons, or fewer)
* 3 cups flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon kosher salt
* 3/4 cup freshly squeezed lemon juice, divided
* 3/4 cup buttermilk, at room temperature
* 1 teaspoon pure vanilla extract
For the glaze:
* 2 cups confectioners' sugar, sifted
* 3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean (50 min was a little too long for my cakes).
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; using a toothpick or skewer or thin knife blade, poke holes over the top of the cake; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Todd loves lemon anything, so when we had to host a coffee hour at church this week, I decided to try this recipe. I accidentally left it in the oven about 5 minutes after the 45-min timer went off, and I thought it was slightly over-cooked. Next time I will check it at 45 minutes. It was very lemony, mostly due to the lemon syrup brushed over the top after it comes out of the oven. I added the step of poking holes in the top of the cake before I drizzled the syrup, so the syrup could soak down through the cake. I just used a toothpick, but you could also use a skewer or thin knife blade. The top will later get covered with a glaze, so you won't see the holes. FYI, it only took me 4 large lemons to get 1/3 cup lemon zest. I used a microplane and it took no time at all to accumulate that much zest.
* 1/2 pound (2 sticks) unsalted butter, at room temperature
* 2 1/2 cups granulated sugar, divided
* 4 extra-large eggs, at room temperature
* 1/3 cup grated lemon zest (6 to 8 large lemons, or fewer)
* 3 cups flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon kosher salt
* 3/4 cup freshly squeezed lemon juice, divided
* 3/4 cup buttermilk, at room temperature
* 1 teaspoon pure vanilla extract
For the glaze:
* 2 cups confectioners' sugar, sifted
* 3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean (50 min was a little too long for my cakes).
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; using a toothpick or skewer or thin knife blade, poke holes over the top of the cake; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
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