Sunday, September 20, 2015

Ina Garten's Lemon Cake

My friend grows the best lemons.  I was able to put away several containers of juice in the freezer. What better time to use some of that juice to make something yummy.  I love anything lemon and had company coming, so thought I'd make a nice treat.  This can be made as a bundt pan or cupcakes. Either way you make it, it has a great soft crumb and the lemon syrup makes it extra good. Below is my adaptation.


For the cake:

2 sticks butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
2 Tablespoons lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Lemon syrup:

1/2 cup granulated sugar
1/2 cup lemon juice

Preheat oven to 350 degrees.  Spray two 8 inch loaf pans with Baker's Joy.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer until light and fluffy, 5 minutes or so.  Add eggs one at a time and add the lemon zest.

In another bowl mix together the flour, baking powder, baking soda and salt.  Combine the 1/4 cup lemon juice with the buttermilk and vanilla.  Add the flour and buttermilk mixture alternately, beginning and ending with flour.

Divide batter between the two loaf pans.

Bake at 350 degrees for 45 minutes to an hour, testing for doneness in the middle.

Cool the cakes.  Combine the granulated sugar and 1/2 cup lemon juice over low heat until dissolved.  Spoon the lemon syrup over them.  Allow to cool completely.