LEMON CAKE (BAREFOOT CONTESSA)

LEMON CAKE (BAREFOOT CONTESSA) image

Number Of Ingredients 14

1/2 lb (2 sticks) unsalted butter, at room temp
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Steps:

Preheat oven to 350 F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Line bottom w/ parchment paper Cream butter and 2 c. granulated sugar in electric mixer with paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Mix flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 c lemon juice, the buttermilk, and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter between pans, smooth the tops, and bake for 45 minutes to 1 hour. Combine 1/2 c granulated sugar w/ 1/2 c lemon juice in sm saucepan, cook over low heat until the sugar dissolves. Allow cakes to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow to cool completely. 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.