Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Ina Garten's Lemon Cake




Source of Recipe


Cat






List of Ingredients



• 1/2 pound 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
  
• Glaze:
  
• 2 cups confectioners' sugar
  
• 3 1/2 tablespoons freshly squeezed lemon juice
  






Instructions



1. Preheat oven to 350 degrees. Grease two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
   
2. Cream 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 juice.
   
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 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 confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow glaze to drizzle down the sides.
   
6. Yield: Two 8 inch loaves