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Soaked and Glazed Lemon Cake Recipe

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This recipe for Soaked and Glazed Lemon Cake is from The Tiefenback Family Cookbook , 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:
 

For the cake
Ingredients:  
Ingredients:  
1/2 lb. unsalted butter at room temperature
1 3/4 cup granulated sugar
4 extra large eggs at RT
1/3 c grated lemon zest (7 lemons)
1/2 t Baking Powder
1/2 t. baking soda
1 t Kosher salt
1/4 freshly squeezed lemon juice
3/4 c buttermilk at RT
1 t vanilla
3 c flour
Directions:
Directions:
Preheat oven to 350. Grease and flour a standard 10 in diameter Bundt pan and set aside.
Cream butte and sugar for 5 minutes or until light and fluffy. with he mixer on medium speed add the eggs one at a time and the lemon zest.
Mix dry ingredients together.
Combine lemon juice, buttermilk and vanilla in another bowl.

Add flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Scrape the patter into the prepared pan, smooth the top and bake for 60 minutes, until cake tester comes out clean.

While cake is baking make the soak.

When the cake is done remove pan from oven and let cool 20 minutes. loosen cake from baking pan to avoid problems later. Make sure it is loose. Pour soak over cake while it is still in the pan, allowing some to run down outer edg of cake. Allow cake to cool completely,turn out onto a cake stand or plate.
 

lemon soak
Ingredients:  
Ingredients:  
1/2 c granulated sugar
1/2 c fresh lemon juice
Directions:
Directions:
Mix sugar and lemon juice and stir until dissolved. You may need to gently microwave to dissolve. Let cool.
 

Lemon Glaze
Ingredients:  
Ingredients:  
1 c confectioners' sugar
1 3/4 T fresh lemon juice
Directions:
Directions:
Combine ingredients, whisk until smooth. Pour over top of cake and allow it to drizzle down sides.
Number Of Servings:
Number Of Servings:
12 -16
Personal Notes:
Personal Notes:
modified from Ina Garten
Half of this filled the Wilton mini bundt pan. the rest I put in a small bundt pan. All were consumed by family and 5 guests within an hour of serving. I decorated with whole fresh blackberries.
Very intense lemon flavor

 

 

 

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