Ready for the perfect summer dessert? Serve this fabulous cake with lemon
curd or fresh raspberries, or just enjoy it with a cup of tea -- or a glass of iced tea.
Servings: 16
Ingredients:
- 1/2 pound unsalted 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
Directions:
Preheat the oven to 350 degrees F. Grease two 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, 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 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, 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.
