THE ONLY LEMON CAKE #DESSERT #LEMON
I guess I could call it Lemon Pound Cake as the Hamptons goddess did, yet this title is more to the point. When you make this lemon cake, it'll become the one. The. One. (Except if you're one of them insane sorts who can't ever make something very similar twice… however I don't have a clue about any people that way.)
What's more, guess what? I'm not in any case one to go crazy for lemon cake. For hell's sake, I didn't think I preferred lemon cake. However, at that point I was at the Dupont ranchers' market two or three weeks prior searching for something to bring to a gathering, and a half-ring of lemon cake at the bread stand grabbed my attention. We ate it, every last bit of it. It was pleasant and firm, with an imperial icing-type coating of simply powdered sugar and lemon juice. It was straightforward and great, and truly damn great. We ate everything.
Eating that cake, I understood I'd never truly made a lemon cake. I knew precisely what I needed: kinds of lemon, margarine, and great vanilla; surface that was both padded and firm; and a light, splendid yellow shading. There was just one spot to search for the ideal formula, and she didn't baffle.
INGREDIENTS:
For the cake:
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
For the glaze:
- 2 cups confectioners’ sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
DIRECTIONS:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
For more detail :http://bit.ly/31MwLoT
