Lemon cake

Lemon cake

What’s not to love about lemons? Don’t think I could live without them. And this recipe is one to add to my favorites. This is the most lemon zest I think I have ever added to a cake and it must be what makes this cake stand out. But you be the judge and let me know~

Here’s all you do:


Adapted from ”Barefoot Contessa Parties!” by Ina Garten, and smittenkitchen.com and http://pamspantry.blogspot.com

2 sticks unsalted butter, at room temperature
2 cups 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
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract

Syrup:1/2 cup sugar and 1/2 cup lemon juice

Glaze:2 cups confectioners’ sugar, sifted plus 3 1/2 tablespoons lemon juice

Heat oven to 350˚. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans or one bundt pan, and line the bottoms with parchment paper (no parchment paper if you’re using a bundt pan).

Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, 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 butter and sugar mixture, beginning and ending with flour. Divide batter evenly between loaf pans or one bundt pan, smooth tops, and bake for ~45 minutes, until a cake tester (or toothpick) comes out clean.

Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

When cake is done, carefully invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

For glaze, combine confectioners’ sugar (I only used 1 1/2 cup confectioners) and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

This cake is much better the day after, which seems to be the thing with bundt cakes this year. So you can make ahead and serve with sliced oranges and strawberries.

Bon Appétit!