Skip to main content

Lemon Cake

This is just DELICIOUS!! The Lemon and glaze are a perfect pair.

Lemon cake (From Barefoot Contessa Parties)
Yield: 2 (8-inch) loaves

For the cake and lemon syrup
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
Preheat the oven to 350 degrees 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.

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 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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Caldo Verde (Portugese Kale Soup)

I don't have any sort of story behind this soup, except that I always fancied it. I believe I first experienced this soup while working at the hospital, and was brave enough to enter the cafeteria where my choice was this or a chicken noodle soup that had what appeared to be pink chicken, need I say more about what my choice was. After that I always had a soft spot for this soup, not only because it saved me from what could have been a delightful case of salmonella, but it was quite tasty. I still could not help but wonder what it was really supposed to taste like, because let's face it, the hospital cafeteria is not the best place to have a taste test. I decided to finally hunt down a recipe from John Villa. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive...
2 comments
Read more

Pasta e Ceci (Pasta with Chickpeas)

Like Pasta e Fagioli which is one of my favorite dishes, but obviously this has chickpeas, and it is blended, and well maybe not EXACTLY like Pasta e Fagioli, but let's say in the same Family, alright? I am not a big fan of the chickpea, BUT in this dish it is so damn good. Anytime I serve this, it is always well received. The kids, my father, even Karen was a fan and yes that is supposed to mean if she likes it most people will. Pasta e Ceci (Pasta with Chickpeas) serve 4. 2 to 3 tbsp. olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, finely chopped 1 celery stalk, finely chopped 1 tsp. hot pepper flakes 1 sprig rosemary or 1 tbsp. dried rosemary 1-1/2 cups chickpeans (use canned chickpeas that have been drained and rinsed) 2-1/2 cups chicken stock or water 1 cup dried pasta (I like to use tubetti which is a tiny tubular pasta) 3 tbsp. parsley, finely chopped salt and pepper to taste Parmigiano Reggiano to taste In a large stockpot, heat the olive oil with the...
2 comments
Read more

Moist & Firm NOT soggy Banana Bread or Cake with Chocolate Chips.

I am only a fan of Banana Bread when it is not all wet and soggy and sometimes this is hard to achieve since well Banana's don't really COOK, but if you use THIS recipe you will have perfect Banana Bread or Cake and what IS the difference between Banana bread and cake? I don't know what this would be classified as but who cares call it what you want it is an easy and great recipe!! You can of course add walnuts or whatever you please but I love chocolate with my banana bread. The BEST part of this cake....... ONLY 2 TBLSP of BUTTER!!!!!!!!!! OH YEAH no guilt. Go ahead now. Take those nasty bananas that you would not dream of eating because of the black spots that are covering them and make them into something divine!!! 1½ cups flour ( I used 1 cup White Flour and 1/2 cup Wheat Flour) 1 teaspoon baking powder (I always use Rumford ) ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¾ cup sugar 2 tablespoons melted butter (salted or unsalted) 1 large egg wh...
1 comment
Read more