Monday, July 17, 2006

Lemon Cake


I first fell in love with this cake when Jenni brought me a loaf for my birthday. I ate it for dessert, breakfast and snacks. Although I loved it in November, I think of it as a great summer recipe. I made this last night and we served it with berries and whipped cream. I think I like it better plain, the berries and lemon = lots of sour flavor. I've also served it with lemon curd and whipped cream. Now that is yummy! This recipe is from Barefoot Contessa Parties! by Ina Garten.

Lemon Cake
Makes two 8-inch loaves

1/2 lb. butter
2 1/2 C. granulated sugar
4 eggs
1/3 C. grated lemon zest (6-8 large lemons)
3 C. flour
1/2 t. baking powder
1/2 t. baking soda
1 t. salt
3/4 C. freshly squeezed lemon juice
3/4 C. buttermilk
1 t. vanilla extract

FOR THE GLAZE
2 C. powdered sugar, sifted
3 1/2 T. freshly squeezed lemon juice

Preheat oven to 350 degrees. Grease, flour and line the bottom of two loaf pans with parchment paper.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted wth the paddle attachment, for about 5 min. or until light and fluffy. With 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, comibine 1/4 C. 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 min. to 1 hour, until a cake tester comes out clean.

Combine 1/2 c. granulated sugar with 1/2 c. lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

When the cakes are done, let them cool for 10 min., then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cake and allow the glaze to drizzle down the sides.

6 comments:

Heather said...

I thought this cake was delicious with the berries and whipped cream. It really made it a whole dessert. Your's looked as good as the picture.

Design Mom said...

Lemon desserts are always winners with me, but this was extra good.

Mom in Mendon said...

It made my mouth water, just reading the recipe. Can't wait to try it. (At Angie Ford's wedding, I worked in the kitchen and they served a simple white or yellow cake, drizzled with pure lemon juice, whipped cream on top.)

robin kendall said...

all these blogs are so wonderful, and now yours, Erin, with lots of good food talk, recipes, etc. Sigh.

I'll have to try this recipe for Mom; she loves lemon cake.

Megan said...

After I read about your lemon cake, I dreamed that I made it. It was so good! I woke up feeling guilty though, because I haven't eaten any sugar in a month and I was afraid that I'd blown my goal.
Megan

Lindsey said...

I'm making this when the heat finally eases enough for me to turn on the oven.