Description
Beautiful lemon cake.
Ingredients
- FOR THE LEMON GLAZE:
- 1-½ cup Confectioners Sugar
- 4 Tablespoons Lemon Juice
- FOR THE CAKE:
- 8 Tablespoons Unsalted Butter, At Room Temperature
- 1-½ cup Sugar
- 3 Lemons, Zest Only
- 4 Eggs
- 3 cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Salt
- ¼ cups Lemon Juice
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
Preparation
For the lemon glaze:
In a bowl sift the confectioners sugar and add the lemon juice, adding juice by the tablespoonful. Mix until combined. For a thick glaze, you’ll use about 1 1/2 cup confectioners sugar to 4 tablespoons lemon juice. If you like it thinner, add more lemon juice.
For the cake:
In a mixer bowl, cream butter for around 5 minutes, until fluffy.
Gather the rest of the ingredients and preheat oven to at 180ºC (350ºF).
After 5 minutes, add sugar to butter and mix for another 5 minutes. Add lemon zest and eggs, alternating between the two. Mix for another 2 minutes or so.
In a bowl, mix all the dry ingredients together: flour, baking powder, baking soda and salt.
Add a few tablespoons of the dry mixture to the butter mixture, then add remaining wet ingredients (buttermilk and vanilla), alternating between additions. Mix for 10 minutes and taste to check if it needs adjustment.
Grease a cake pan generously with butter and add cake mixture. Bake for 50 minutes to 1 hour at 180ºC (350ºF).
Remove from oven and let cool. Drizzle with lemon glaze.
