Lemon Cake

"An Ina Garten recipe, slightly modified as I like my cakes slightly less sweet. A lovely loaf - great on its own or serve it with lemon curd and fresh raspberries."
 
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Ready In:
1hr 25mins
Ingredients:
13
Yields:
2 loaves
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ingredients

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directions

  • Preheat the oven to 350°F (180°C).
  • Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
  • Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy.
  • With the mixer on medium speed, add the eggs, one 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 and makes a syrup.
  • When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes.
  • Allow the cakes to cool completely.
  • For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
  • Pour over the top of the cakes and allow the glaze to drizzle down the sides.

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Reviews

  1. Made this for Dh as he's the lemon-lover and he did indeed love it. Served this with recipe #37890 which took it over the top. I liked the modification of less sugar, not missing it at all. Made this as a bundt cake. Next time I'll turn the heat down to 325? as it got a little too brown at the bottom of the pan while the top needed a full hour to complete baking.
     
  2. Evelyn, this cake is delicious, I made this this morning for my lemon-loving DH, I ran out of Kosher salt so I use 3/4 teaspoon regular table salt, and that seemed to work fine. This is a moist denser cake and it is fairly sweet (even with Ev's modification!) so you might want to reduce the sugar a little if you do not have a sweet tooth lol! great cake Ev!...Kitten:)
     
  3. I loved Evelyn's Raspberry Shortbread... amazing... so I had high hopes for this recipe, but I wish I had remembered Sugarpea's review for the cake did get burnt at the bottom while the top was a lovely golden brown. Very dense, very, very moist cake. Thank you for posting.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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