Lemon Cakes
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
42
Spice
43
Sweetness
46
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
Granulated Sugar (divided)3 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt3.5 tbsps
Lemon Juice (freshly squeezed)1 tsp
Pure Vanilla Extract2 cups
Sugar (confectioners')Directions:
1
Preheat the oven to 350 degrees F
2
Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans
3
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes
4
With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest
5
Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl
6
Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla
7
Add the flour and buttermilk mixtures alternately, beginning and ending with the flour
8
Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean
9
Cook 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, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes
11
Allow the cakes to cool completely
12
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth
13
Pour over the tops of the cakes and allow the glaze to drizzle down the sides
14
To freeze these cakes, prepare them except the glaze
15
Wrap them well in plastic wrap and freeze
16
When you're ready to use, defrost and glaze