Friday, May 22, 2009

Barefoot Bloggers: Lemon Cake

And now for this months second Mother's day post. Lemon cake was this months Barefoot Bloggers bonus recipe and it looked really good so I decided to try it out for a Mother's day desert. I can tell you one thing - don't make this if you don't like lemon. The cake has a lot of lemon zest and lemon juice in it. Then after the cake is cooked you brush it with a lemon sugar wash. I think the wash makes the cake extra moist too. To top it all off you pour a lemon glaze over the top.

I was a little concerned that not everyone would like lemon as much as I do but it wasn't a problem. Everyone cleaned their plate. Served with a few berries this was a very nice desert. Thanks (and congrats for winning this months BRC) to McKenzie of Kenzie's Kitchen for this months recipe.

Lemon Cake
Makes 2 loaves

  • 1/2 pound (2 sticks) unsalted butter at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
For the glaze:
  • 2 cups confectioners' sugar
  • 3 1/2 tablespoons freshly squeezed lemon juice
  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
  2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  3. Cook 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, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
  4. For the glaze, combine the confectioners' 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.
  5. To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.


Deb in Hawaii said...

This was a good one--I loved how much lemony flavor it had. Your cake looks perfect with the berries.

Cook the Books said...

That looks so good! I skipped the lemon cake challenge as I had just recently made her orange cake recipe. If the lemon is as good as the orange, I think I may have to try it for a Barefoot Backtrack when I have the chance!