Lemon Cake

READY IN: 1hr 25mins
Recipe by evelyn/athens

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.

Top Review by sugarpea

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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F (180°C).
  2. Grease two 8 1/2 x 4 1/2 x 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, for about 5 minutes, or until light and fluffy.
  4. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
  5. Sift together the flour, baking powder, baking soda, and salt in a bowl.
  6. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
  7. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  8. 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.
  9. 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.
  10. 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.
  11. Allow the cakes to cool completely.
  12. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
  13. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

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