Lemon Cake
Ina Garten‘s Lemon Cake
Recipe created by Ina Garten
This is the best recipe! It makes a wonderful party or host gift and is beautiful and delicious… 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
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1/2 pound unsalted butter
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2 1/2 cups granulated sugar
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4 extra-large eggs (at room temperature)
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1/3 cup grated lemon zest (6 to 8 large lemons)
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon kosher salt
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3/4 cup freshly squeezed lemon juice
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3/4 cup buttermilk at room temperature
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1 teaspoon pure vanilla extract
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2 cups confectioners’ sugar
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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.
