Recipe | Lemon Cake

     

       It's a beautiful, cool and sunny day here in S.E. Michigan.  It's the perfect day to open the windows, play some pretty music and get things done around the house!  I can hear the birdies outside---they're happy it's springtime too!
      In between laundry and cleaning--- I made Ina's 'Lemon Cake.'  If you like lemon-----you'll love this!  It tastes like a traditional pound cake, with just the right amount of lemony-goodness.   Erich loves this cake and as soon as he came in the house after school he said, "Ohh can I have some?!"  Keith likes to take a couple of slices to work with him to have with his coffee at work.  I can't believe I haven't shared this recipe before.  It's definitely one of our favorites!

                          Happy Spring!
                   
                             ~Marcie    

                            Link to Ina Garten's 'Lemon Cake'  Barefoot Contessa Parties 2001

For the cake

1/2 pound room temperature butter (2 sticks)
2  cups granulated sugar
1/3  cup lemon zest  (6--8 lemons)
4  extra large eggs room temperature
3  cups 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, room temperature
1  teaspoon pure vanilla extract

For the glaze

2  cups Confectioners' sugar
3 1/2   cups lemon juice

Grease and flour 2 loaf pans.  Line bottoms with parchment paper.

Cream butter and sugar til fluffy.  With mixer at medium speed add eggs one at a time, then add lemon zest.

Sift together flour baking powder, baking soda and salt in a bowl.

In a large measuring cup mix together 1/4 cup lemon juice, buttermilk and vanilla.

Add flour and buttermilk mixtures alternately to batter, beginning and ending with the flour.
Divide the batter evenly between the pans and smooth the tops.
Bake 45 minutes to an hour, or til toothpick inserted in center comes out clean.
Allow cakes to cool in the pans for ten minutes on a wire rack.  Remove cakes and palce on wire racks on top of sheet pan.

Combine 1/2 cup lemon juice and 1/2 cup granulated sugar in a small saucepan and heat til sugar dissolves.  Spoon syrup over the cakes then allow to cool completely.

For the glaze;  combine the Confectioners' sugar and lemon juice in a bowl mixing  with wire whisk til smooth.  Spoon over cakes and allow the glaze to drizzle over the sides.

Enjoy!