Lemon Cake

What’s a better way to welcome the warmth in the air than a lemon cake? Nothing, I say. This recipe is by Martha Steward. Now, I am not a fan of her stuff, usually I steer clear of her recipes but this one sounded good enough to make the attempt.

Mix the buttermilk with the lemon juice and extract.

Make a nice big mess like I did. In another bowl, cream the butter and sugar, add the eggs one by one. In another bowl mix the flour, baking soda, baking powder and salt. Then alternating with the buttermilk mixture add to the egg mix. Stir, but not too much and put in the oven.

Looks a little ominous, doesn’t it.

Well, it turns into this:

So don’t worry, the recipe is fabulous.

I decided to cut the cake up into squares, make it easier to eat. Now all you need is a napkin.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 3/4 cup low-fat buttermilk
  • Zest of 2 lemons, finely grated
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1-1/2 cups sugar (originally 2 cups, but I find it too sweet)
  • 5 large eggs
  • Powdered sugar for dusting

Directions:
  1. Preheat oven to 350 degrees F, with rack in lowest position. Butter and flour two 4-1/2 x 8-inch loaf pans.
  2. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well and scraping the sides after each addition.
  4. With mixer on low, add the flour mixture in three parts, alternating with the buttermilk mixture. Beat just until smooth, but do not overmix.
  5. Divide batter evenly between the two pans. Smooth the tops. Bake about 50-60 minutes (tent with foil if browning too quickly), or until a toothpick inserted in centers comes out clean. Cool 15 minutes in pan. Turn out the cakes onto a rack. Cool completely.
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