Lemon Cake
Nutrition
Calories: 463 kcalCarbohydrates: 78 gProtein: 16 gFat: 25 gSaturated Fat: 18 gCholesterol: 113 mgSodium: 207 mgFiber: 6 gSugar: 54 gVitamin A: 14.275 IUCalcium: 54 mgIron: 15 mg
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 2 tablespoon finely grated or minced fresh lemon zest
- 4 whole egg at room temperature
- 1 tbsp pure lemon extract
- 1 tsp pure vanilla extract
- 1 cup buttermilk at room temperature
- ¼ cup Fresh lemon juice
- 1 cup powdered sugar
- 2 to 3 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Position racks so that the cake will bake in the middle of an oven and preheat the oven to 350° F. Grease and flour a 10-inch Bundt or other fluted tube pan as directed [see below]. Set aside.
- Place the flour, baking powder, and salt together in a strainer or sifter and sift into a bowl. Repeat the process two more times. Whisk to mix well and set aside.
- In the bowl of a stand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Add the lemon zest and continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and beat well; stop at least once to scrape the sides of the bowl. Add the lemon and vanilla extracts and blend well.
- Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, then half of the buttermilk and lemon juice, scraping the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk and lemon juice, and finally the remaining flour mixture.
- Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake until the cake springs back when lightly touched in the thickest part with your fingertip and a wooden skewer inserted into the thickest part of the cake comes out clean, about 1 hour.
- When the cake is done, remove the pan to a wire rack.
- Make the glaze using the powdered sugar, lemon jucie and zest.
- Using a wooden skewer, poke the surface of the cake all over with holes about 1-inch deep. Then using a pastry brush, cover with some of the glaze. Let cool for about 5 minutes, then turn the cake out top side up onto the rack as directed [see below]. Pierce the top of the cake all over with holes and brush the top and sides of the cake with several coats of the remaining glaze, using all of the mixture. Set aside to cool completely.