Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Lemon Cakes




Source of Recipe


Mastercook


List of Ingredients




1/2 pound unsalted butter at room temperature -- (2
sticks)
2 1/2 cups granulated sugar -- divided
4 extra-large eggs -- at room temperature
1/3 cup grated lemon zest lightly packed (6 to 8
large lemons - Use only fresh lemon juice and zest)
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 freshly squeezed lemon juice


Recipe



Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4
1/4 by 2 1/2-inch) loaf pans.

Cream the butter and 2 cups granulated sugar in the bowl of an
electric mixer fitted with the paddle attachment, the key to great
cakes is beating the butter and sugar until the mixture's until
light and fluffy, about 5 minutes. With the mixer on medium speed
add the eggs, (break the eggs into a dish before adding to the
batter to avoid a bad egg or shells in the batter) 1 at a time, and
the lemon zest. Sift together the flour, to make sure there are no
lumps, baking powder, baking soda, and salt in a bowl. Separately,
combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the
flour and buttermilk mixtures alternately, beginning and ending with
the flour. Divide evenly between the pans, smooth the tops, and bake
for 45 minutes to 1 hour, until a cake tester comes out clean.
Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small
saucepan and cook over low heat until the sugar dissolves. When the
cakes are done, cool for 10 minutes, invert them onto a rack set
over a tray and spoon the lemon syrup over the cakes. Allow the
cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice
in a bowl, mixing with a wire whisk until smooth. Pour over the tops
of the cakes and allow the glaze to drizzle down the sides.

To freeze these cakes, prepare them except the glaze. Wrap them well
in plastic wrap and freeze. When you're ready to use, defrost and
glaze.