LEMON CAKES

LEMON CAKES
LEMON CAKES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

Makes 2 8 inch loaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound unsaltaed butter room temperature

  • 2 1/2

    C granulated sugar

  • 4

    extra lage eggs room temperature

  • 1/3

    C grated lemon zest (8 lemons)

  • 3

    C all purpose flour

  • 1/2

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1

    tsp kosher salt

  • 3/4

    C freshly squeezed lemon juice

  • 3/4

    C buttermildk room temperature

  • 1

    tsp pure vanilla extract

  • GLAZE

  • 2

    C confectoners sugar

  • 3 1/2

    Tbl freshly squeezed lemon juice

Directions

Preheat oven 350 degrees. Grase tow 8 1/2 X 4 1/4 loaf pans. Cream butter and 2 C granulated sugar in the bowl of electric mixer for 5 minutes or until light and fluffy. On medioum speed, add the eggs, one at a time, and lthe lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batater, beginning and ending with the flour. Divide the batter evenly betweens the pns and bake for 45 to 1 hour or until cake taster comes out clean. Combine 1/2 C granulataed sugar and 1/2 C lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Cool cakes for 10 minutes then invert onto a rack set over a tray. Spoon the lemon syrup over the cakes and allow to cool completely. For glaze, combine the confectioners sugar and lemon juice in a bowl, mixing with wire whisk until smooth. Pour over cakes and allow the glaze to drizzle on sides.

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