Prep 30 mins
Cook 2 hrs 30 mins
This is a recipe that I have had for the longest. I used to make it for all occasions and it was winner every time! Marthastewart.com is where I found this eons ago, it is a wonderful place to find many classic recipes! Have included all cooling times.
- 1 cup unsalted butter, softened, plus
- more unsalted butter, for pan
- 3 cups all-purpose flour, leveled plus
- more all-purpose flour, for pan
- 3⁄4 cup low-fat buttermilk
- 2 finely grated lemons, zest of
- 1⁄3 cup fresh lemon juice (about 2 lemons, use fresh not bottled)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 cups sugar
- 5 large eggs (at room temperature)
- 2 cups confectioners' sugar
- 3 -4 tablespoons fresh lemon juice (no bottled, please)
- Preheat oven to 350°, with rack in lowest position.
- Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
- In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice.
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each.
- With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
- Divide batter evenly between pans; smooth tops.
- Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly).
- Cool 15 minutes in pan.
- Turn out cakes onto a rack; cool completely before glazing.
- Set rack with cakes over a baking sheet lined with waxed paper.
- Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable).
- Add more sugar or lemon juice, as necessary, to achieve desired consistency.
- Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
- Lovely! Enjoy!
Great cake, if you like lemon, you will definitely like this cake. I have made it several times and each time get rave reviews. It does take a little extra time but is so worth it. I put it in my springform pan and garnished it with lemon zest. Just wait for the compliments.
Recently moved and didn't have all the ingrediants called for so I subsititued butter for margarine, low-fat buttermilk for the powder kind, no fresh lemons so used real lemon instead, it was my mother's 75th birthday and knew she would enjoy this recipe and she did very much, instead of the 2 loaves I made this in a bunt pan same cooking time, had just the right flavor of lemon, for the glaze if made this way, would suggest increasing the amount slightly, next time I plan on applying the glaze while the cake is still warm with small holes poked in for it to seep into the cake, thank you DiScharf for a wonderful cake even if I could not follow your recipe exactly