(No idea where this recipe came from. It's chock full of lemon flavor, though.)
Made it for Linnea's first party today.
CAKE:
1/2 pound unsalted butter at room temp
2 cups granulated sugar
4 extra large eggs at room temp
1/3 cup grated lemon zest (6 to 8 lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk
1 teaspoon pure vanilla extract
SYRUP:
1/2 cup sugar
1/2 cup lemon juice
GLAZE:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
CAKE: Preheat oven to 350 degrees. Grease, flour and line bottom of two 8 1/2 x 4 1/4 x 2 1/2 inch loaf pans with parchment paper.
Cream butter and 2 cups granulated sugar in bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With mixer on medium, add eggs, one at a time, and lemon zest.
Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with flour. Divide batter evenly between the pans, smooth the tops, and bake 45 minutes to 1 hour, until cake tester or toothpick comes out clean.
SYRUP: Combine 1/2 cup granulated sugar and 1/2 cup lemon juice in small saucepan; cook over low heat until sugar dissolves.
When 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 cakes to cool completely.
GLAZE: Combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk til smooth. Pour over top of cakes and allow glaze to drizzle down sides.
Comments (6)
This sounds like my dad's favorite cake which I've made for him all of once because I'm a bad daughter. From some cookbook of my mom's that is completely battered (har har) and falling apart. Name escapes me.
Posted by Diana | March 20, 2007 12:30 AM
Posted on March 20, 2007 00:30
The cake sounds yummy. Just thought I'd pass this on...another lemony treat. These cookies are a little piece of heaven:
Lemon Poppy Seed Cookies
1/4 cup fresh lemon juice
3 1/2 tbsp of freshly grated lemon zest (2-3 lemons)
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 large egg
2 tsp vanilla extract
1 tbsp poppy seeds, plus more for sprinkling
Preheat oven to 375. Simmer lemon juice in a saucepan over med. heat; cook until reduced by half. Add 1 stick butter; stir until melted.
Whisk together flour, baking powder, and salt.
Cream remaining stick butter and one cup sugar on med. speed in the bowl of an electric mixer fitted with the paddle attachment; mix in an egg and lemon butter mixture. Mix until pale, about 3 minutes.
Mix in vanilla and 2 tbsp of lemon zest; add flour mixture and poppy seeds.
Stir together remaining half cup of sugar and 1 1/2 tsp of zest; roll spoonfuls of dough into 1 1/4 inch balls; roll them in sugar mixture, and place two inches apart on baking sheet and press each with flat end of glass dipped in sugar mixture until 1/4 inch thick, sprinkle with seeds.
Bake until just browned around bottom edges, 10-11 minutes.
Posted by Ange Paton | March 21, 2007 9:23 AM
Posted on March 21, 2007 09:23
sweet! thanks.
Posted by atomic | March 21, 2007 3:23 PM
Posted on March 21, 2007 15:23
Maybe instead of Carrot cake I deserve Lemon Pound Cake today. hmmm?
Posted by diyosa | March 21, 2007 6:14 PM
Posted on March 21, 2007 18:14
oh, i'd say so. this stuff. it is fierce.
Posted by atomic | March 21, 2007 8:06 PM
Posted on March 21, 2007 20:06
DAMN YOU... DAMN YOU! I so didn't need that tonight.
Posted by diyosa | March 22, 2007 2:43 AM
Posted on March 22, 2007 02:43