The Sweet Kitchen, by Regan Daley
<http://www.bakingandbooks.com/2010/07/11/old-fashioned-lemon-buttermilk-cake/>
Old Fashioned Lemon Buttermilk Cake
There is a lot of butter in this cake. Like, a lot. But this is also the
best lemon cake I've tasted and it will fill your home with an aroma so
alluring you'll be tempted to sit next to the oven while it bakes. Or do
a happy dance, clapping your hands in anticipation of glazing this bad
boy with lemon glaze. That's right, more lemon flavor. Love it.
Yield
Makes 1 cake
Categories
cake, dessert
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Ingredients
*
For Cake
o .1 cup unsalted butter, at room temperature
o .2 cups granulated sugar
o .4 large eggs, at room temperature
o .3 cups all-purpose flour
o .1/2 teaspoon baking soda
o .1/2 teaspoon salt
o .1 cup buttermilk
o .Grated zest of 2 large lemons
o .Juice of 1 large lemon (about 2 1/2 tablespoons)
*
For Glaze
o .2 cups confectioners sugar
o .Juice of 1 large lemon (about 2 1/2 tablespoons)
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Instructions
*
1. Directions
2. Preheat oven to 325 degrees F. Great a 10-inch Bundt pan and set
aside. Using a wooden spoon, or the paddle attachment of an
electric mixer, cream the butter and sugar together in a large
bowl until fluffy and pale. Add the eggs, one at a time, beating
well after each addition, and scraping down the sides of the bowl.
3. Sift the flour, baking soda, and salt into a small bowl. Add the
flour mixture to the creamed mixture in 3 additions, alternating
with the buttermilk in 2 additions, beginning and ending with
the dry ingredients. Don't overmix; just fold gently until the
batter looks well blended. Fold in the lemon zest and juice.
(The batter may appear curdled with the addition of the lemon
juice -- don't worry!)
4. Scrape the batter into the prepared pan, smoothing the top with
a rubber spatula. Bake the cake for 1 hour to 1 hour and 15
minutes, or until a tester inserted into the center comes out
clean, and the cake has begun to pull away from the sides of the
pan. Transfer the pan to a wire rack and cool for 10 minutes.
Meanwhile, prepare the glaze.
5. For the glaze: in a medium bowl add the lemon juice to the 2
cups of confectioners sugar, mixing vigorously to get rid of any
lumps of sugar. If the glaze isn't thick enough to coat the
cake, add more sugar 1 tablespoon at a time, mixing well between
additions. The glaze should be thick but pourable.
6. Invert cake onto a wire rack set over a baking sheet. Spoon the
glaze over hot cake and allow to cool completely before cutting.
Best the day it is made, it will keep fairly well, in an
airtight container at room temperature, for up to 3 days.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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