Lemon Cake
One of my favorite flavors when it comes to food is LEMON! I'm not talking just about lemon-peppered chicken or lemonade, but in desserts as well. This cake is slightly adapted from the Barefoot Contessa's famous Lemon Cake recipe. It is the perfect combination of sweet and tart and has a great texture. I hope that you enjoy this cake as much as I do!
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.
LEMON CAKE
(adapted from the Barefoot
Contessa's recipe)
Prep Time: 30 minutes Cook Time: 1 hour
Difficulty: Intermediate Yield: 2
(8-inch) loaves
Ingredients:
- 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)
- 3 cups all-purpose 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
- 1 teaspoon pure lemon extract
- 2 cups confectioners' sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
Preheat the oven to 350° 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.
In a separate bowl, sift together the flour, baking powder,
baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice,
the buttermilk, vanilla and lemon extracts. 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.
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.
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