Lemon Cake

Lemon Cake - This is the best recipe!  It makes a wonderful party or host gift and is beautiful and delicious like sachertorte and Margarita Cheesecake... Unfortunately I didn't have any photos that show what this cake really looks like.  The next time I make it I will take some nice images.  If you don't already own Ina Garten's Barefoot Contessa Parties!, it's a great book and has good photos of this cake - look on page 104.

Lemon cake

Ingredients:

Makes two 8-inch loaves

• 1/2 pound unsalted butter
• 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
• 2 cups confectioners' sugar
• 3 1/2 tablespoons freshly squeezed lemon juice
  
  

Preheat the oven to 350ºF. Grease two 8 1/2 x 4 1/2 x 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 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.

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 an 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 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.

For the glaze, combine the confectioners' sugar and lemon juice in a

bowl, mixing with a wire whisk until smooth. Pour over the top of the

cakes and allow the glaze to drizzle down the sides.