- 2
Ingredients
- 1/2 pound butter, unsalted (2 sticks)at room
- temperature
- 2 1/2 cups sugar, granulated -- divided
- 4 each eggs (extra large) at room temperature
- 1/3 cup lemon zest -- grated
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt, kosher
- 3/4 cup lemon juice -- freshly squeezed, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 2 cups sugar, confectioner's (FOR GLAZE) -- sifted
- 3 1/2 tablespoons lemon juice (FOR GLAZE) -- freshly squeezed
Preparation
Step 1
Preheat oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2
1/2") 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; turn cakes over and
spoon the lemon syrup over them. Allow the cakes to cool completely.
FOR THE GLAZE: Combine the confectioners' sugar (sifted) 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.