4 Videos | Photo: Lemon Cake Recipe
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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By jessicacancook
on January 28, 2012
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I followed the recipe exactly and it is AMAZING! Best lemon dessert ever! I cannot see how anyone could possibly have trouble with this cake. I have made it 3 times (just took some out of the oven actually in 2 weeks and it is a HUGE hit! Freezes well too. Every other lemon cake recipe I've ever used has always been found "wanting". This cake is the perfect consistency (almost pound cake like and is the perfect combination of sweet and tart. Make it today!!!
ETA: this cake reaches it yummiest peak the day AFTER you bake it. When you taste it the day you make it it's hard to believe it can get better but it DOES.
Also... I use a wooden skewer to poke the holes in before the syrup and it works really well.
By Chef #594755
Molalla, Oregon
on January 18, 2012
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I made mine in 1 bundt pan. After on rack I poked holes in it with a fork and poured the warm glase over it. And I used half & half instead of buttermilk. Turned out great. Moist & very lemony with a crusty exterior.
By dce9770
on December 27, 2011
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This was my first time attempting to make a cake from scratch. It was great while it was hot and fresh out of the oven, but when it cooled it became a little dry. The glaze tasted a little powdery. Wasn't for sure if I used the wrong type of flour or if I should have sifted it more than once. Will try any suggestions as I want to make it again for New Years. I followed the recipe step by step. No changes except leaving out the lemon zest.
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