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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 350ºF. 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.