Lemon Cake
From conner909 15 years ago
- 60 minutes to make
- Serves 0
This rich yet refreshing Lemon Cake is courtesy of Ina Garten, one of my favorite Food Network cooks! The recipe makes 2 loaves and though I didn't do this when I made it, you could drizzle a fresh raspberry or strawberry coulis over each slice when you serve.
Ingredients
- 1/2 pound (2 sticks) unsalted butter, at room temperature shopping list
- 2 1/2 cups granulated sugar, divided shopping list
- 4 extra-large eggs, at room temperature shopping list
- 1/3 cup grated lemon zest (6 to 8 large lemons) shopping list
- 3 cups flour shopping list
- 1/2 tsp. baking powder shopping list
- 1/2 tsp. baking soda shopping list
- 1 tsp. kosher salt shopping list
- 3/4 cup freshly squeezed lemon juice, divided (don't use that bottled stuff!) shopping list
- 3/4 cup buttermilk, at room temperature shopping list
- 1 tsp. pure vanilla extract shopping list
- ****************** shopping list
- For the glaze: shopping list
- 2 cups confectiioners' (powdered) sugar, sifted shopping list
- 3 1/2 Tablespoons freshly squeezed lemon juice shopping list
How to make it
- Preheat the oven to 350 degrees F.
- Grease and flour 2 (81/2 x 41/4 x 21/2-inch) loaf pans.
- You may also line the bottom with parchnment 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.
- Withe the mixer on medium speed, add the eggs, one 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 2 pans, smooth the tops, and bake for 45 min. to 1 hour, until a cake tester comes out clean.
- 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; 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.
- The End!
The Rating
Reviewed by 7 people-
I've actually made this one, conner. It was a long time ago so thanks for the refresher! You got my 5.
Lorraine
lacrenshaw
in Horsham loved it
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Love a rich lemon cake! This one sounds divine!
juels
in Clayton loved it
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sounds great ^5
peetabear
in mid-hudson valley loved it
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