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Ingredients
- FOR THE LEMON CAKE:
- 1 1/2 cups cake flour
- 1 1/2 cups all purpose flour
- 2 teas baking powder
- 1/4 teas baking soda
- 1 teas salt
- 2 1/4 cups sugar
- 8 large eggs, at room temp
- 1/4 cup grated lemon zest (from about 4 lemons)
- 1/4 cup fresh lemon juice
- 2 cups unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temp.
- 2 teas pure vanilla extract
- FOR THE LEMON SYRUP:
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- FOR THE LEMON GLAZE:
- 2 cups confectioners' sugar, sifted, or more if needed
- 4 to 6 tblsp fresh lemon juice
Preparation
Step 1
Make the Lemon Cakes:
1. Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9x5x3 inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
2. Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
3. Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and va nilla and pulse until combined. Transfer the mixture to a large bowl.
4. Sprinkle in the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
5. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temp to 325 deress and bake for another 30 to 35 minutes, or until a toothpick inserted int he center of the loaf comes out clean.
6. Let cool in the pans for 15 minutes.
FOR THE LEMON SYRUP:
1. In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
2. Line a half sheet pan with parchment paper and invert the loaves onto the pan use a toothpick to poke holes in the tops and sides of the loaves.
3. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at aleast 30 minutes.
FOR THE LEMON GLAZE:
1. In a small bowl, whisk together the confectioners' sugar and 4 tblsp of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tblsp lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze harden, about 15 minutes, before serving.
**The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.