Lemon Cake

½ pound unsalted butter
2 ½ 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
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed lemon juice
¾ cup buttermilk at room temperature
1 teaspoon pure vanilla extract
½ cup granulated sugar
½ cup lemon juice
2 cups confectioners' sugar
3 ½ tablespoons freshly squeezed lemon juice

Preheat the oven to 350ºF. Grease two 8 ½ x 4 ½ x 2 ½ -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 ¼ 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 ½ cup granulated sugar with ½ 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.

~ Recipe of Ina Garten from Oprah.com



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I was lucky I made this on a weekend, I spent a few hours in the kitchen with this recipe. Next time I'll make the curd the day before. Thankfully Daddy was home to watch the kiddos. I think prepping all the lemons too most of my time. In the end, it was worth it. We had this warm, with warm curd and felt it was very rich. The next day, the cake was wonderful, alone. I layed the icing on a little thick too, oops. The batter to this was so beautiful, light and fluffy! I chose to make 1 loaf, and 3 mini loafs. I shared those with friends over Memorial weekend. If you love lemon, you must try this! It'll get ya to pucker up! This recipe is also featured at Just Baking.