Lemon Cake

I was headed to a Harvest Party and needed to bring a potluck dish. I love Ina Garten's Lemon Cake recipe. It is so moist and full of flavor. It's always a hit whenever I make it.

Lemon Cake

2 sticks unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest
3 cups flour
½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
¾ cup freshly squeezed lemon juice, divided
¾ cup buttermilk, at room temperature
1 tsp pure vanilla extract

For the glaze:
2 cups confectioners’ sugar, sifted
3 ½ Tbs freshly squeezed lemon juice

Preheat the oven to 350 degrees.  Line 2 loaf pans with parchment paper.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, 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 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 1 hour, until a 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.  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 sheet pan.  Poke holes in the bottom of the loaves and 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 the sides.



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