I'm excited to try out this recipe- I hope you will too.
Spring is Here
While I can’t really complain about Midwest winter doldrums this year, I will say that the 6 inches of snow the last Friday of February and the few inches that stuck on the ground on March 2nd, were met with near contempt. Today, I put those feelings aside as the sun bolstered through with 60-degree temps and melting snow.
Today is baking day! The past few days I have sought out a perfect recipe to make a statement that “Spring is here---for good” (one can almost hear the trumpet sound da-da-da-dat-da-da). Ina Garten’s Lemon Cake seemed the perfect recipe to make the announcement to all.
Alas, Spring, I say to you, please stay.
Adapted from Barefoot Contessa Parties!
Yield: 2 loaf cakes (or one bundt)
2 sticks unsalted butter, at room temperature
2 1/2 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
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted
1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
2. Cream butter and 2 cups 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.
3. 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 pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. If glaze is still too thick add a little extra lemon juice. Pour over top of cakes, and allow glaze to drizzle down the sides.