Lemon Cakes

Show: Barefoot ContessaEpisode: Friend in Need

Rated: 5 stars out of 5Rate itRead users' reviews (69)

RECIPE
COMMENTS & REVIEWS(69)

Cook Time:
45 min
Level:
Intermediate
Yield:
2 loaves

Times:

Prep: 40 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 25 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 lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
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
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.

Directions

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 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, the buttermilk, and vanilla. Add the flour and 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 these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.

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Comments & Reviews

recipe Lemon Cakes
Darcie Columbus, OH 07-07-2009
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Lovely cakes but....
Rated: 3 stars out of 5

Just too much lemon, they were so tart that we couldn't eat them and I love lemon. The zest needs to be backed off by half... and the juice for the icing halved and finish the measurement with water. The moistness and textures of the cakes were excellent just too overpowered by the lemon taste.Read more
recipe Lemon Cakes
Noreen Cedar Rapids, IA 07-04-2009
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Very tasty!
Rated: 4 stars out of 5

My husband loves lemon and he specifically requested a lemon cake for his birthday. I was desperate to find a good recipe... this morning and came across this one. Although it took some time to make, it was delicious! Much more dense than normal cake, but really good. My only complaint is that the glaze had a bit too much lemon flavor for me. My husband and our company loved it though. Great recipe that I'll use again!Read more
recipe Lemon Cakes
Becca Kansas City, MO 05-18-2009
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A true masterpiece
Rated: 5 stars out of 5

This is the best lemon cake I have ever had. I too am a lemon lover and this cake had everything I look for in a lemon cake.... The syrup was perfect and the glaze just made it stand out that much more! I have made this cake for friends and family and it is my most requested! I will have to say this, if you are not a die hard lemon fan, stay away from this cake. The flavor is overwhelming. Other than that, this cake will be a hit with everyone!Read more
recipe Lemon Cakes
Julie Charleston, SC 04-25-2009
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Amazing
Rated: 5 stars out of 5

I halved the recipe to make only one loaf, and it came out perfectly. Very moist, with just the right amount of tartness. I... don't think the lemon syrup made much of a difference for me as most of it seemed to run off the sides onto the tray (I did do this after letting the cake cool for 10 mins), but the glaze was the perfect finishing touch. Read more
recipe Lemon Cakes
Lisa Bethel Park, PA 04-20-2009
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Lemon Cupcakes
Rated: 5 stars out of 5

I made this into cupcakes and they were delicious. I didn't use all the seperate bowl and it still turned out well. They... are perfect for a tea party or teacher luncheon. The flavor is fresh and not too sweet.Read more
recipe Lemon Cakes
Rebecca Monteal, QC 02-02-2009
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An Amazing Cake
Rated: 5 stars out of 5

This is an amazing lemon cake. It's part light and fluffy, and part rich, buttery pound cake. I'm a lemon lover, so... personally, I kind of wish I hadn't put the glaze on the cake, just the syrup, and maybe even extra syrup. The best parts are the parts that are sticky and gooey and extra lemony from the syrup. I found that the glaze made me get an intense sugar rush, and it wasn't really needed. It's great for dessert, and to go with coffee.... mmmm.... I cooked it in one angel food cake pan, for 50 minutes, covering it with tinfoil for the last ten minutes. I will make this again and again.Read more