I have been searching for a lemon cake recipe that is made from scratch and has a very strong lemon flavor, along with a flavor reminds you of your grandmother's cakes. This cake is very lemony and soft. If your not use to a heavy cake well this will be your first. Its heavy and rich.
I would have had pictures but by the time I turned around slices were M.I.A and I don't even think the cake was completely cool:) But I promise I will post pic when I make it again. Also, great for cupcakes!
I would have had pictures but by the time I turned around slices were M.I.A and I don't even think the cake was completely cool:) But I promise I will post pic when I make it again. Also, great for cupcakes!
1/2 pound (2 sticks) unsalted buteer, at room temperature
2 1/2 cups granulated sugar, divided
4 extra large eggs, at room temperature
1/3 cup grated lemon zest ( 6 to 8 large lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room teperature
1 tsp vanilla extract
Preheat the oven to 350 degrees F.
1. Cream butter and 2 cups granulated sugar in a bowl with an electric mixer, until light and fluffy, about 5 minutes. On medium speed, add the eggs one at a time and lemon zest.
2. 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 flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
3. Pour the batter into prepared pans and smooth tops, then bake for 45 minutes to 1 hour or until tester inserted comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugars dissolves. When cake is done, let cool for about 10 minutes. Remove cake from pan and set on a rack over a try or sheet pan. Spoon the lemon syrup over cake. Allow the cake to completely cool.
Glaze:
2 cups confectioner's sugar, sifted
3 1/2 tbsp freshly squeezed lemon juice
1. Combine the confectioners sugar and lemon juice in a bowl, with a wire whisk, mix until smooth. Pour over the top of the cake and allow the glaze to drizzle down the sides. Enjoy!
2 1/2 cups granulated sugar, divided
4 extra large eggs, at room temperature
1/3 cup grated lemon zest ( 6 to 8 large lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room teperature
1 tsp vanilla extract
Preheat the oven to 350 degrees F.
1. Cream butter and 2 cups granulated sugar in a bowl with an electric mixer, until light and fluffy, about 5 minutes. On medium speed, add the eggs one at a time and lemon zest.
2. 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 flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
3. Pour the batter into prepared pans and smooth tops, then bake for 45 minutes to 1 hour or until tester inserted comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugars dissolves. When cake is done, let cool for about 10 minutes. Remove cake from pan and set on a rack over a try or sheet pan. Spoon the lemon syrup over cake. Allow the cake to completely cool.
Glaze:
2 cups confectioner's sugar, sifted
3 1/2 tbsp freshly squeezed lemon juice
1. Combine the confectioners sugar and lemon juice in a bowl, with a wire whisk, mix until smooth. Pour over the top of the cake and allow the glaze to drizzle down the sides. Enjoy!
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