Incredible Lemon Cake
If you like lemon, you're going to love this cake Not being overly experienced, I was a bit intimidated by the recipe. However, it is not very hard, looks great and the taste is incredible Cook time does not include time for the cakes to cool
If you like lemon, you're going to love this cake Not being overly experienced, I was a bit intimidated by the recipe. However, it is not very hard, looks great and the taste is incredible Cook time does not include time for the cakes to cool
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 3 cups flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 cups confectioners' sugar sifted
- 4 large eggs room temperature
- 2 1/2 cups granulated sugar divided
- 3/4 cup buttermilk room temperature
- 1/2 lb unsalted butter room temperature
- 1/3 cup lemon zest of, grated
- 3/4 cup fresh lemon juice divided
- 3 1/2 tablespoons fresh lemon juice
- Carbohydrate 480.849548895318 g
- Cholesterol 1328.43506554469 mg
- Fat 201.755356994821 g
- Fiber 2.46379160827728 g
- Protein 35.909479206529 g
- Saturated Fat 119.086569239289 g
- Serving Size 1 1 loaves (8inch each), 10-12 serving(s) (1365g)
- Sodium 1519.70665276373 mg
- Sugar 478.385757287041 g
- Trans Fat 18.0936413588886 g
- Calories 3767 calories
Step-by-step
- Preheat oven to 350degreesF.
- Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired.
- Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
- With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
- Sift together flour, baking powder, baking soda and salt into a bowl.
- In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
- Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
- Divide batter evenly between pans, smoothing the tops.
- Bake 45 minutes- 1 hour, until tester comes out clean.
- When cakes are done, cool 10 minutes.
- Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves.
- Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top).
- Spoon lemon syrup over cakes.
- Allow cakes to cool completely.
- Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth.
- Pour over the tops of the cakes and allow to drizzle down the sides.
- Garnish with 2 lemon slices and some greens (e.g., Italian parsley or mint leaves), as desired.
My Incredible Lemon Cake Adventure
As a busy working mom, time is my most precious commodity. Weekends are sacred, a time for family, relaxation, and maybe, just maybe, a little bit of baking. This past weekend, I decided to tackle something a bit ambitious: an incredible lemon cake. I'd seen the Barefoot Contessa whip one up on FoodTV, and the vibrant yellow slices, glistening with glaze, practically called my name. I must admit, the recipe looked intimidating at first, all those precise measurements and technical steps. I imagined myself battling stubborn batter and ending up with a lopsided, lemon-flavored disaster. But, the lure of that gorgeous cake was too strong to resist.
The kitchen became my sanctuary for a couple of hours. The rhythmic whirring of the mixer was strangely calming, as the butter and sugar creamed together, transforming into a light and fluffy cloud. The scent of lemon zest filled the air, bright and cheerful, chasing away any lingering doubts about my baking prowess. Each step, from carefully sifting the dry ingredients to gently folding in the buttermilk, felt like a little victory. I even managed to avoid any major kitchen calamities, which is always a bonus.
Then came the moment of truth: the oven. Forty-five minutes later, the aroma of baking lemon cake wafted through the house, filling every room with its irresistible perfume. As I carefully removed the golden-brown loaves from their pans, I felt a surge of pride. They were absolutely perfect! The lemon syrup, a simple mixture of sugar and lemon juice, added a touch of extra sweetness and moisture, enhancing the already delightful flavor. The final flourish, a delicate lemon glaze drizzled over the top, transformed the cakes into true works of art. The subtle sweetness of the glaze beautifully complemented the tartness of the lemon, creating a balanced and heavenly flavor profile.
The cake was met with enthusiastic applause from my family. Slices disappeared quickly, leaving behind only a few crumbs as evidence of its deliciousness. This wasn't just a cake; it was a testament to the transformative power of baking, a sweet reward for a busy week, and a reminder that even the most ambitious recipes are achievable with a little patience and a lot of love. The experience surpassed my expectations. It wasn't just about the delicious cake; it was about the journey of creation, the quiet satisfaction of transforming simple ingredients into something truly extraordinary. And that, my friends, is the magic of baking.
This lemon cake recipe will definitely become a staple in my kitchen. It’s elegant enough for a special occasion but simple enough for a weeknight treat. Plus, the aroma alone is enough to brighten even the dreariest of days! If you're looking for a delicious, impressive, and surprisingly easy-to-make lemon cake, give this one a try. You won't regret it.
Tips and Variations:
- For an extra lemony flavor, add a tablespoon or two of lemon curd to the batter.
- Use different types of citrus zest, such as orange or lime, for a unique twist.
- Add a layer of fresh berries between the cake layers for a beautiful and flavorful surprise.
- Dust the finished cake with powdered sugar for a simpler, more rustic look.
- Serve with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
Enjoy baking and happy eating!
