Tuesday, February 17, 2009
This is an Ina Garten recipe that was inspired by Donna of My Tasty Treasures. When I saw this on her blog I knew I HAD to make it. You can get the recipe from Donna's site or you can get it here below. Donna has some great step by step pictures of making this cake on her site. Someday, when this 51 year old brain can figure out how in the world to post more than one picture after each paragraph, I too shall try that...I'm serious. I cannot figure that out. Katherine from Smoky Mountain Cafe took pity on me when I mentioned this a while ago and left me instructions on my blog comments on how to do this. Do you think I figured it out then....no. I'm beginning to feel very stupid here.
Anyhow, moving along.......the cake is very, very good. It has a sweet lemon taste to it so it is not too tart at all. I really enjoyed it. This makes two loaves. I froze one. I will most definitely be making this again and again....Thanks Donna!
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra large eggs, at room temperature (I used large)
1/3 cup grated lemon zest, (6 to 8 large lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk (I used whole milk, with 1 tbs lemon juice)
1 tsp pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tbs freshly squeezed lemon juice
Preheat oven to 350F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2 inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment (I use a hand held mixer) until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time and the lemon zest.
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.
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. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. 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.