Lemon Cake

By norsegal8

Ingredients

• FOR THE GLAZE:
• 1/2 pound unsalted butter at room temperature
• 2 1/2 cups granulated sugar
• 4 extra-large eggs at room temperature
• 1/3 cup lemon zest ( 6 to 8 large lemons)
• 3 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 3/4 cup lemon juice
• 3/4 buttermilk at room temperature
• 1 tsp. vanilla
• 2 cups powdered sugar
• 3 1/2 Tbsp. lemon juice

Preparation

Step 1

Preheat the oven to 350 degrees. Grease, flour and line the bottom of two 8 1/2 x 4 1/4 x 2 1/2 loaf pans with parchment paper.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, 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, 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 two loaf pans, smooth the tops, and bake for 45 minutes to one 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, let them cool for 10 minutes, then invert them on 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 powdered sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.