LEMON CAKE *Serve this cake plain, with lemon curd or fresh raspberries.
Yield: 2 (8-inch) loaf cakes. Ingredients: For Cake: 1/2 pound unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided use 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 freshly squeezed lemon juice, divided use 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract For Glaze: 2 cups confectioners' sugar 3 1/2 tablespoons freshly squeezed lemon juice Directions: 1. Preheat oven to 350 degrees. Grease 2 (8 1/2-by-4 1/2-by-2 1/2-inch) loaf pans. 2. In bowl of electric mixer fitted with paddle attachment, beat butter and 2 cups granulated sugar for 5 minutes or until light and fluffy. With mixer on medium speed, add eggs, 1 at a time, and lemon zest. 3. In another bowl, sift together flour, baking powder, baking soda and salt. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour. 4. Divide batter evenly between pans. Smooth tops. Bake for 45 to 60 minutes or until cake tester comes out clean. 5. For Syrup: In small saucepan, combine 1/2 cup granulated sugar with 1/2 cup lemon juice. Cook over low heat until sugar dissolves and makes a syrup. When cakes are done, cool for 10 minutes. Invert loaves onto rack set over tray. Turn cakes right side up. Spoon lemon syrup generously over mounded tops, allowing syrup to dribble down sides. Cool completely. 6. For glaze: In bowl, combine confectioners' sugar and lemon juice. Using wire whisk, mix until smooth. Pour over tops of cakes. Allow glaze to dribble down sides. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
