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Lemon: Verdi's Double Lemon Cake with Glaze

Source of Recipe

The Bake Sale Cookbook


List of Ingredients

CAKE:
1 cup unsalted butter, room temperature
2 cups sugar
3 eggs, room temperature
3 cups flour
1 cup buttermilk or plain yogurt
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons fresh grated lemon zest
2 tablespoons fresh lemon juice

GLAZE:
1/2 cup powdered sugar
1/2 cup lemon juice
3 tablespoons grated lemon zest


Recipe

To dress this up, spread lemon curd between layers, then frost (when cooled) with white icing, and cover with coconut.

Preheat the oven to 350�F. Grease a bundt pan. Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until light and fluffy, and light lemon colored, about 3-5 minutes. Add the eggs, one at a time, beating well and scraping down he sides of the bowl after each addition.

Add 1 cup of the flour and beat well. Scrape down the sides of the bowl and add 1/2 cup of the buttermilk, continuing to beat. Add 1 cup of the flour, baking soda, and salt, beating well. Scrape down the sides of the bowl and add the remaining 1/2 cup buttermilk, lemon zest and lemon juice, continuing to beat. Add the remaining 1 cup flour and beat well.

Scrape down the sides of the bowl and spoon into prepared pan. Transfer to the oven and bake until light golden, about 45-50 minutes. To make the glaze: place the sugar, lemon juice and zest in a small mixing bowl and beat until smooth. Set aside. Cool the cake in the pan for 10 minutes, then invert onto a rack. Prick the surface with a toothpick. Brush on the glaze and cool to room temperature. If using icing, let the cake cool to room temperature first. Cut in 12-16 pieces.