Lemon Tea Cake
Makes: about 12 servings per loaf
This recipe is from "Barefoot Contessa Parties!" by Ina Garten (Clarkson
Potter, 2001). If you grease only the bottoms of the pans, the cakes will have
a nicer edge, a tip that also works well for quick breads.
Gatherings: Garden party blooms with finger food
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
2 ½ cups granulated sugar (divided)
5 eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed lemon juice (divided)
¾ cup buttermilk, at room temperature
1 teaspoon vanilla extract
Glaze (see recipe)
Glaze:
2 cups powdered sugar
3 ½ tablespoons freshly squeezed lemon juice
Preparation:
Preheat oven to 350 degrees. Grease and flour bottoms of two 8 ½-by-4 ½-by-2
½-inch loaf pans. Line bottom of each pan with parchment paper.
In bowl using electric mixer, cream butter and 2 cups of the granulated sugar
about 5 minutes, or until light and fluffy. With mixer on medium speed, add
eggs, one at a time, and lemon zest.
Into separate bowl, sift together flour, baking powder, baking soda and salt.
In another bowl, combine ¼ cup of the lemon juice, the buttermilk and vanilla.
Add flour and buttermilk mixtures alternately to batter, beginning and ending
with the flour. Divide batter evenly between pans, smooth tops, and bake in
preheated oven 45 minutes to 1 hour, until a cake tester comes out clean.
Let cakes cool 10 minutes.
Meanwhile, combine remaining ½ cup granulated sugar with remaining ½ cup lemon
juice in a small saucepan and cook over low heat until sugar dissolves and
makes a syrup. Invert cakes onto a rack set over a cookie sheet. Turn cakes
right side up and spoon lemon syrup generously over the mounded tops, allowing
the syrup to dribble down the sides. Let cakes cool completely.
Prepare glaze and pour over cooled cakes.
Glaze:
In a bowl, combine powdered sugar and lemon juice, mixing with a wire whisk
until smooth.
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