Lemon Cake

Show: Barefoot ContessaEpisode: Portable Picnic

Rated: 5 stars out of 5Rate itRead users' reviews (167)

RECIPE
COMMENTS & REVIEWS(167)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
2 (8-inch) loaves

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 30 min

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Ingredients

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 (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:

2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 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 1 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. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. 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.

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Comments & Reviews

recipe Lemon Cake
martha Brownsville, TX 02-03-2010
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good
Rated: 5 stars out of 5

love it I had made it many times
recipe Lemon Cake
Zach Auburn, WA 01-29-2010
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Amazing Cake
Rated: 5 stars out of 5

I made this cake to bring into work. Everyone loved it. I am definitely going to make it again soon. It really could not have... been any better. Read more
recipe Lemon Cake
Karen Houston, TX 01-28-2010
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World's Best Lemon Cake!!!!!!
Rated: 5 stars out of 5

Ina, you are the world champion lemon cake baker!!!!!! This lemon cake is the BEST that my family has EVER consumed. You... made a simple cook like me look like an accomplished pastry chef! You have ABSOLUTE POWER with this family. Karen Restivo Houston, TX 01-28-10Read more
recipe Lemon Cake
Ellie Orange county, CA 01-28-2010
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Great cake!!!
Rated: 4 stars out of 5

Hello everyone!I tried the recipe and it was fantastic! I just want to ask, what happens if we replace the buttermilk with... simple milk.Is it going to turn out ok?Read more
recipe Lemon Cake
Blaire Gainesville, FL 01-27-2010
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Great cake recipe and lemon flavor!
Rated: 4 stars out of 5

I loved how the cake turned out....I wanted a rather dense like cake almost like a pound cake or bread but this turned out... even better, fluffy and moist. The frosting turned out excellent also but the only thing I would change is the syrup....I would probably leave it out next time because although I love the strong lemon flavor it was just a bit too much. I think the zest in the cake really accentuated the flavor. GREAT RECIPE!!Read more
recipe Lemon Cake
J. Naperville, IL 01-24-2010
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This cake is just pure lovely ...
Rated: 5 stars out of 5

Have baked this Lemon Cake several times and simply love it as well consistently receive rave reviews from friends and... family... a couple of years ago. There is one loaf in the oven right now and inadvertently used a full cup of buttermilk. Like most serious cooks, "felt" I was "off" as the batter appeared thin, but went against my intuition and poured in the full cup of lemon juice and buttermilk mixture. Will add a little flour for the next loaf after removing the finished product from the oven ... with my fingers crossed and little prayer, I'm hoping it still comes out pleasing to the palate.Read more