Lemon Cake

I like to eat lemon cake, just simply love the sweetness and tanginess of this lemon cake. This recipe is a keeper and I will make it again and again.....

Ingredients:

115g unsalted butter, at room temperature
1 cup sugar
2  large eggs
1/3 cup grated lemon zest
1 and 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For Syrup:

1/3 cup sugar( I use confectioners' sugar and skipped the step for cooking it)
1/3 cup lemon juice

For the Glaze:

1 cup confectioners' sugar, sifted
2 tablespoons freshly squeezed lemon juice


Method: 

1. Preheat the oven to 350 degrees F. Grease loaf pans or any pan of your choice. You may also line the bottom with parchment paper, if desired.

2. Cream the butter and  granulated sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into pan, smooth the top, and bake for 35 minutes until a cake tester comes out clean.

4. To make the syrup, combine 1/3 cup granulated sugar with 1/3 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow 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 the cakes to cool completely.

5. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cake.

Source from: mykitchensnippets

Enjoy Baking!