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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Megan's 21st Birthday Lemon Cake Recipe

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This recipe for Megan's 21st Birthday Lemon Cake is from Mama and Papa's Favorites, 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 lb. (2 sticks) unsalted butter at room temperature
2 1/2 c. granulated sugar, divided
4 extra large eggs at room temperature
1/3 c. grated lemon zest (6 -8 large lemons)
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 c. freshly squeezed lemon juice, divided
3/4 c. buttermilk at room temperature
1 tsp. pure vanilla extract

Glaze
2 c. confectioners' sugar, sifted
3 1/2 tbsp. freshly squeezed lemon juice
Directions:
Directions:
Preheat oven 350º
Grease 2 8 1/2 inch loaf pans or you can use parchment paper 45 minutes to 1 hour or
Bundt pan 40 minutes or
2 round cake pans30 minutes

Cream the butter and 2 c. of sugar with paddle attachment until light and fluffy, about 5 minutes. On medium speed add the eggs 1 at a time, then the lemon zest.
Sift the flour, baking powder, baking soda and salt in a bowl. In another bowl combine 1/4 c. lemon juice, buttermilk and vanilla. Alternate adding flour and buttermilk to batter, start and end with the flour. Divide batter and fill pans, smooth the tops and bake.

Combine 1/2c. granulated sugar with 1/2 c. lemon juice in small saucepan over low heat until sugar dissolves. When cakes done, allow to cool for 10 minutes and spoon lemon syrup over the cakes and cool completely.

Glaze
Combine confectioners' sugar and the lemon juice in a bowl, whisk until smooth. Pour over cakes and allow glaze to drizzle down the sides.
Personal Notes:
Personal Notes:
Megan saw this on Ina's show and told Nana she would like it, I finally found the recipe and sent to her. This was made for Megan's 21st birthday. It was this recipe mama started using a zester and loved it.

 

 

 

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