Lemon cake is so good. This recipe is from Ina Garten. What I love about her recipes is nothing is too complicated just simple eating which is how I like to roll.
I made this in a pan that I bought years ago. You can use one 8×8 pan or two bread loafs.
Preheat the oven to 350.
- 2 sticks unsalted butter at room temperature
- 2 1/2 cup sugar
- 4 large eggs at room temperature
- 1/3 cup grated lemon zest (it is about 8 lemons)
- 3 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 3/4 cup freshly squeezed lemon juice (use the lemons from the zest)
- 3/4 cup buttermilk at room temperature
- 1 tsp vanilla extract
For the Glaze
- 2 cups confectioners sugar (Ina also doesn’t skimp)
- 6 tbsp. freshly squeezed lemon juice (play around with this it could be more or less but the glaze should be thin enough to pour but thick enough to stick)
Cream the butter and the sugar with an electric mixture until light and fluffy. Then add one egg at a time and the lemon zest.
Mix together the flour, baking soda, baking powder, and salt in a bowl (I use a whisk). In another bowl combine 3/4 cup lemon juice, the buttermilk, and vanilla. I realized that it was supposed to be 1/4 cup but I used the whole amount and it really works. Add the flour and buttermilk mixture alternately to the batter ending with the flour.
Pour into the pan of choice and bake for 45 minutes to an hour. Mine was 55 minutes.
Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Let cool
When the cakes are completely cooled spoon the syrup over the top. Then whisk together the glaze until smooth and pour over the top and let the glaze drizzle down the sides.
The recipe used up about 12 lemons so have plenty on hand.
Serve with a little whipped cream and fruits or just solo. Delicious!