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Lemon Cake

Joann Augur
My sweet friend and art teacher shared her delicious lemon cake recipe with me.
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Ingredients
  

  • 1/2 lb. unsalted butter room temperature
  • 2 1/2 cups granulated sugar divided
  • 4 Xtra large eggs room temperature
  • 1/3 cup grated lemon zest 6-8 lemons
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 3/4 cup freshly squeezed lemon juice divided
  • 3/4 cup buttermilk room temperature
  • 1 tsp vanilla extract

For the Glaze

  • 2 cups confectioners' sugar sifted
  • 3 1/2 Tbsp freshly squeezed lemon juice

Instructions
 

  • Preheat oven to 350 degrees. Grease, flour and line bottom of two 8 1/2 x 4/1/4 x 2 1/2 inch loaf pans in parchment paper.
  • Cream butter and 2 cups sugar in bowl of electric mixer with paddle attachment for 5 minutes or until light and fluffy. With mixer on medium speed, add eggs one at a time, and lemon zest.
  • Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour/buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between pans, smooth tops and bake 45 minutes to 1 hour until done.
  • Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a saucepan, cook low until sugar dissolves.
  • When cakes are done, cool 10 minutes. Invert them on a rack and set over a tray. Spoon syrup over cakes.
  • For the Glaze: combine confectioners' sugar and lemon juice in a bowl; mix with wire whisk until smooth. Pour over the tops of the cakes and allow glaze to drizzle down the sides.