Recipe by Manami
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.
Top Review by Martoona
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.
- 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)
Directions See How It's Made
- 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!