1 Picture
Ingredients
- Glaze:
- 1/2 lb. unsalted butter, room temperature
- 2-1/2 cups granulated sugar, divided
- 4 large eggs, room temperature
- 1/3 cup of lemon zest, grated
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup fresh lemon juice, divided
- 3/4 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners sugar, sifted
- 3-1/2 tablespoons fresh lemon juice
Details
Servings 12
Preparation time 30mins
Cooking time 90mins
Adapted from Food.com
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. Grease and flour pan.
3. Cream, using paddle attachment, butter and 2 cups granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minute.
4. With mixer on medium speed, add eggs, 1 at a time and the lemon zest.
5. Sift together flour, baking powder, baking soda and salt into a bowl.
6. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla.
7. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
8. Pour batter into pan(s).
9. Bake 45 - 60 minutes, until tester comes out clean.
10. Cool cake 10 minutes.
11. Meanwhile, combine 1/2 cup sugar and 1/2 cup lemon juice in small saucepan, cooking over low heat until sugar dissolves.
12. Remove cake from pan and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
13. Spoon lemon syrup over cake.
14. Allow cake to cool completely.
Glaze:
1. Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
2. pour over the top of the cake and allow to drizzle down the sides.
3. Garnish with 2 lemon slices and some greens as desired.
Calories: 630, Fat 20.9, carb 105.8 g, fiber 1.4 g prot 7.3 g
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