Lemon Cake

originally posted 2/16/16 ~

My friend Sheryl brought a slice of this lemon cake to me at work and I loved it SO much she brought a whole loaf over for our super bowl party. I asked her to share the recipe along with any changes or tips she has so I could share it with you guys (well for you guys and also so I'd have it too haha) - and here it is! This is a very lemony cake, I actually think it's more of a lemon quick bread but whatever category you want to put it in it is delicious and if you like lemon I hope you'll try this! Promise, it's really really good.

It's an Ina Garten/Barefoot Contessa recipe on Food Network - you can always trust Ina! (click here for the original source)

Ingredients:

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided (that means you don't use it all at once)
• 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 salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract

For the glaze:

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Sheryl's notes:
-  she uses 2/3 cup each of sugar and lemon juice to make the syrup, noting that she uses Meyer lemons and if you use regular lemons that much syrup might be too sour - so I would leave the recipe alone if you are using regular lemons, increase the amounts if you have milder Meyer lemons.
- she removes the cakes from the pans and sets on a rack covered with aluminum foil to let the cake absorb all the syrup instead of having it run off.
- for the glaze, she decreases the amount of lemon juice to 3T to thicken it a bit.


Ok, now my mouth is watering from thinking about lemons and this cake...enjoy!