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Lemon Cake from Barefoot Contessa Party




Source of Recipe


BBR


Recipe Introduction


Posted by: DorothyR_in_Maliboo


List of Ingredients




Makes two 8-inch loaves

This is such a versatile cake. I like to serve it with lemon curd and fresh raspberries, but a slice with a cup of tea in the afternoon is also fine just with me.

1/2 pound unsalted butter at room temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 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 temperature
1 teaspoon pure vanilla extract

For the glaze
2 cups confectioners' sugar
3 1/2 tablespoons

Recipe



1. Preheat the oven to 350°F (175°C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

3. 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 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 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes Allow the cakes to cool completely.

5. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over.