Wednesday, May 18, 2016

Lemon Cake

I've gotten more and more into baking. I just really enjoy it, plus it's always something fun to give away. I was browsing the Internet, looking for a recipe for Lemon Poppy Seed Cake when I stumbled on this recipe for Lemon Cake. It had great reviews + Ina Garten is the creator...I knew it'd be a winner. It's very similar to the Key Lime Pound Cake recipe I've shared, but it's different enough to give it a whirl. I've been eating it for breakfast...and dessert. Enjoy!

Also...my Recipes tab is completely up to date. That's what you call #winning! :)
 
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Lemon Cake
{Ina Garten}
 
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest lightly packed
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
 
For the glaze:
 
2 cups confectioners' sugar
3 1/2 Tablespoons freshly squeezed lemon juice
 
Directions:
 
Preheat oven to 350 degrees F. Grease and flour 2 loaf pans. Cream the butter and 2 cups granulated sugar in an electric mixer. Beat about 5 minutes or until the mixture is light and fluffy. With the mixer on medium speed, add the eggs 1 at a time and the lemon zest. Sift together the flour (to make sure there are no lumps), baking powder, baking soda, and salt in a bowl. Separately combine 1/4 cup lemon juice, buttermilk, and vanilla. Add the flour and the buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
 
Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, 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 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. To freeze, prepare them as above but do not glaze. When ready to use, defrost and glaze.
 
**I added some fresh lemon zest as a garnish, and I thought it turned out pretty.**
 
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Hope everyone has a happy Wednesday!