No new recipes this week, so I found this one from my old blog. I also at the time forgot to take a photo so put together a watercolor to at least have something on here today. If you would like to see an actual photo you can go here where the original recipe is. This is a cake I got off the food network to make for company. It is a recipe from one of my favorite chefs, Ina Garten, the Barefoot Contessa. The lemon cake was delicious, but I haven't made it since, and nowadays we are keeping desserts on the downlow, and only for special occasions. I intend to make it for the next birthday and decided to put it on here today for easy access. I am not a decorator but this is a very pretty cake with minimal effort, and a few candles makes it look even more festive.
Lemon Cake
Total time: 1 hour 30 minutes
Preparation time: 30 minuts
Cooking time: 1 hour
Yields 2 8" loaves
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 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
Directions:
Preheat oven to 350 degrees F.
Grease and flour 2 (8-1/2 inch by 4-1/4 inch 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 one at a time, along with 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 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.
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 place them on a rack set over a tray or a sheet pan. Spoon the lemon syrup over them.
Allow the cakes to cool completely.
For the glaze, combine the confectioner's 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.
Thanks for looking,
enjoy your day and Bon Appétit!
