Saturday, April 17, 2010

Lemon Cake

From: Food Network

1/2 lb (2 sticks) unsalted butter, room temperature
2 1/2 c. granulated sugar
4 XL eggs, room temperature
1/3 c. grated lemon zest (only the yellow part of the lemon peel, not the white part)
3 c. flour
1/2 t. baking powder
1/2 t. baking soda
1 t. salt
3/4 c. fresh lemon juice
3/4 c. buttermilk (or milk with a 1 t. of vinegar mixed)
1 t. pure vanilla extract
2 c. confectioner's (powdered) sugar
3 1/2 T. freshly squeezed lemon juice

  1. Preheat oven to 350 degrees F. Grease a 9x13 cake pan (or two 8x4 loaf pans.)
  2. Cream butter and 2 c. granulated sugar. Add eggs one at a time.
  3. In a separate bowl mix flour, baking powder, baking soda, and salt.
  4. In a third bowl mix 1/4 c. lemon juice, buttermilk, and vanilla.
  5. Slowly add flour and buttermilk mixtures to the creamed butter.
  6. Spread batter in pan(s).
  7. Bake for 35 to 45 min for 9x13 pan or up to an hour for 8x4 pans.
  8. Combine 1/2 c. granulated sugar and 1/2 c. lemon juice in a small sauce pan. Cook over low heat until the sugar dissolves. After cooling the cakes for 10 min, stab holes in the cake with a knife, then spoon the lemon juice/sugar mixture over the cake.
  9. For the glaze combine confectioner's sugar and 3 1/2 T. lemon juice in a bowl. Drizzle over the cooled cake.

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