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Ingredients
- 1/2 pound unsalted butter
- 2 1/2 cups granulated sugar
- 4 large eggs (at room temp)
- 1/3 cup grated lemon zest (6-8 large lemons)
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk at room temp. (make with 1T.lemon juice + milk)
- 1 teaspoon vanilla extract
Details
Preparation
Step 1
Preheat oven to 350 degrees. Grease two 9 x 5" loaf pans.
Cream the butter and 2 cups sugar in the bowl of an electric mixer for about 5 minutes, or until light and fluffy. With the mixture 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 butter 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.
You can make a lemon syrup with 1/2 cup lemon juice and 1/2 cup sugar in a small saucepan; cook over low heat until sugar dissolves and makes a syrup. When cakes are done, let them cool 10 minutes, then invert them onto a tray and spoon the lemon syrup over the cakes. Allow to cool completely.
I've served this (without syrup) by toasting a few slices on the BBQ (you can use broiler), and serve with a scoop of vanilla ice cream on top, and some homemade blueberry syrup drizzled across the whole thing. REALLY went over BIG!
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