"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Lemon Cake Recipe

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This recipe for Lemon Cake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, September 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter, at room temperature
2 1/2 c sugar, divided
4 eggs, at room temperature
1/3 c lemon zest, grated
3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 c lemon juice, divided
3/4 c buttermilk, at room temperature
1 tsp vanilla
Glaze
2 c powdered sugar, sifted
3 1/2 tbsp lemon juice

Directions:
Directions:
Preheat the oven to 350. Grease and flour 2 loaf pans. You may also line the bottom with parchment paper. Cream the butter and 2 cups 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, 1 at a time, and 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 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 c 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 set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
Glaze; Combine the powdered 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.

 

 

 

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