I have no photograph this time as I totally forgot to take one. I made it quite a while ago and was hoping to make it again so I could do just that, but didn't get around to it. You can see what the original recipe looks like when you click on the link below. It was delicious!
This is a cake I got off the food network. It is a recipe from one of my favorite people, Ina Garten, the Barefoot Contessa. You can find the original recipe here.
Total time: 1 hour 30 minutes
Preparation time: 30 minuts
Cooking time: 1 hour
Yields 2 8" loaves
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
For the glaze:
2 cups confectioners sugar, sifted
3-1/2 tablespoons freshly squeezed lemon juice
Preheat oven to 350 degrees F.
Grease and flour 2 (8-1/2 inch by 4-1/4 inch by 2-1/2 inch) loaf pans. You may also line the bottom with parchment paper if desired.
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 one at a time, along with 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 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.
When the cakes are done, allow to cool for 10 minutes.
Remove the cakes from the pans and place them on a rack set over a tray or a sheet pan. Spoon the lemon syrup over them.
Allow the cakes 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 cakes and allow the glaze to drizzle down the sides.
This is another one of those recipes I will only make when we have company coming. I baked a few extra treats over the holidays that we would not normally eat. I always feel it makes it all the more special when we don't indulge that often.