Monday, July 17, 2006
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.
Makes two 8-inch loaves
1/2 lb. butter
2 1/2 C. granulated sugar
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.