Lemon Cake

Mailbox: Recipes & Requests

E-Mail

Comments (0)

Text Size:

tool goes here

Prep time: 55 minutes
Cook time: 1 hour
Makes: 2 loaves

Carol Anderson of Modesto enjoys the lemon loaf served at Starbucks. She particularly likes the texture and flavor. She was hoping for the recipe or one similar.

Barbara Lancara of Sacramento shares this recipe, which comes from "Ina Garten Barefoot Contessa Parties." Lancara says the loaf has a naturally lemony, but subtle, taste.

• Ingredients:

CAKE

½ pound unsalted butter, room temperature

2½ cups granulated sugar, divided use

4 extra large eggs, room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

¾ cup lemon juice, divided use

¾ cup buttermilk, room temperature

1 teaspoon vanilla extract

GLAZE

2 cups powdered sugar, sifted

3½ tablespoons lemon juice

• Instructions:

Preheat oven to 350 degrees. Grease, flour and line the bottom of two 8½-by-4¼-by-2½-inch loaf pans with parchment paper.

With a mixer, cream the butter and 2 cups of the granulated sugar until light and fluffy. 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 ¼ cup of the lemon juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternatively to the batter, beginning and ending with flour. Divide the batter evenly between the two pans, smooth the tops, and bake for 45 minutes to one hour, until a cake tester comes out clean.

Combine ½ cup granulated sugar with ½ cup lemon juice in a 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 powdered sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of cooled cakes and allow the glaze to drizzle down the sides.

• Per serving, based on 16 slices per loaf: 193 calories; 2 grams protein; 32 grams carbohydrates; 6 grams fat (4 saturated, 2 monounsaturated, 0 polyunsaturated); 42 milligrams cholesterol; 97 milligrams sodium; 0 fiber; 22 grams sugar; 30 percent calories from fat.