Fresh Lemons for Dessert.

Monday, April 4, 2011


Lemons provide such a fresh and clean taste to any food.  Wanting to bake a lighter dessert, I opted for Ina Garten's Lemon Cake.  While Ina's recipe yields two loaves, I thought making this dessert in a bundt pan would be just as lovely (and it was!).  I was very satisfied with the end result as it was perfectly moist, had the right amount of lemon flavor, and baked to a perfect golden color.  I served it to my family with a scoop of ice cream for dessert and everyone's plates came back clean, which is always a good sign.  The thing I like best about this dessert is that it makes and equally perfect breakfast (just be sure to eliminate the ice cream)!







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

Directions
Preheat the oven to 350 degrees F. Grease and flour 1 bundt pan.

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. Pour the batter into the prepared pan and smooth the top, 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 cake from the pan and set it on a rack set over a tray or sheet pan; spoon the lemon syrup over them. (You can leave out the syrup if you want which is what I did.)  Allow the cake 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 cake and allow the glaze to drizzle down the sides.



11 comments:

Nicole Marie said...

oh i bet it's refreshing!

Blah Blah Becky said...

Oh my god mmmmmmmmmm!

Please vote for me to win Westfield's blogger style competition!

Claudia Moser said...

I so want to bake it, but stucked on a business trip for a 3 days! So into baking mood!

Piril Maria said...

Yum.. Thanks for sharing. =)




Love,
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♥ Nadine ♥ said...

Delish! Totally delish!

I love everything with lemon, if it's perfume, bodylotion, cookies, cakes... Whatever. But this cake makes me swoon. :)

Thanks for sharing the recipe!!

XO.

jaclyn @ thelateafternoon said...

what a delicious and perfectly golden baked cake! the lemon flavor sounds divine!

Gawgus things... said...

Love lemon cakes - perfect for spring! XXX

My Style Canvas said...

I'd never get it right, but this looks amazing.

Cookie and Kate said...

Hey, what's wrong with ice cream for breakfast? No seriously, I'm dying for a piece of that lemon cake right now. Yummmm.

Carla McCarthy said...

looks delicious!

Kelly said...

I'm thrilled to find this option, you've done a beautiful job of it!

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