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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Cake (Barefoot Contessa) Recipe

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This recipe for Lemon Cake (Barefoot Contessa) is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Pound Unsalted Butter at room temperature
2 1/2 Cups Granulated Sugar
4 Extra Large Eggs at room temperature
1/3 Cup Grated Lemon zest (6-8 large lemons)
3 Cups All-purpose flour
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp. Kosher Salt
3/4 Cups Freshly Squeezed Lemon juice
3/4 Cups Buttermilk at room temperature
1 Tsp. Pure Vanilla Extract

Glaze:
2 Cups Confectioner' sugar, sifted
3 1/2 Tbsp. Freshly squeezed lemon juice
Directions:
Directions:
Preheat the oven to 350o. Grease, flour and line the bottom of two 8 1/2 X 4 1/4 X 2 1/2 inch loaf pans with parchment paper.

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. With the mixer on medium speed, add the eggs, one 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 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

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. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

 

 

 

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