Lemon Cake

By randiboyle

Ingredients

• Glaze:
• 1 C. unsalted butter, softened
• 2 1/2 C. sugar
• 4 XL eggs (room temp.)
• 1/3 C. lemon zest
• 3 C. flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 3/4 C. fresh lemon juice
• 3/4 C. buttermilk (room temp.)
• 1 tsp. vanilla
• 2 C. powdered sugar
• 3 1/2 Tbsp. fresh lemon juice

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350 ̊F. Grease 2 8 ½ x 4 ¼ x 2 ½ inch loaf pans. Cream the butter and 2 cups sugar for about 5 minutes, or until light and fluffy. Beat the eggs one at a time and add the lemon zest. Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine ¼ 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 an hour, until a cake tester comes out clean. Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes syrup. When the cakes are done, let them cool for 10 minutes, and then invert them onto 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 confectioners' 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.