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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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The recipe makes 2 loaves and though I didn't do this when I made it, you could drizzle a fresh raspberry or strawberry coulis over each slice when you serve. Ingredients:
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 tsp. baking powder |
1/2 tsp. baking soda |
1 tsp. kosher salt |
3/4 cup freshly squeezed lemon juice, divided (don't use that bottled stuff!) |
3/4 cup buttermilk, at room temperature |
1 tsp. pure vanilla extract |
for the glaze |
2 cups confectiioners' (powdered) sugar, sifted |
3 1/2 tablespoons freshly squeezed lemon juice |
Directions:
1. Preheat the oven to 350 degrees F.
2. Grease and flour 2 (81/2 x 41/4 x 21/2-inch) loaf pans.
3. You may also line the bottom with parchnment paper, if desired.
4. 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.
5. Withe the mixer on medium speed, add the eggs, one at a time and the lemon zest.
6. 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.
7. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
8. Divide the batter evenly between the 2 pans, smooth the tops, and bake for 45 min. to 1 hour, until a cake tester comes out clean.
9. 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.
10. When the cakes are done, allow to cool for 10 minutes.
11. 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.
12. Allow the cakes to cool completely.
13. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth.
14. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
15. The End!
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