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This terrific lemon cake recipe is a twist on a basic sponge cake layer cake. The flavor is wonderfully citric — with its lemon zest and fresh lemon juice — and tart, thanks to the buttermilk. The lemon glaze is quick and simple (all you have to do is combine the ingredients and bring them to a boil), and you can use it for many types of cakes.
Glazed Lemon Cake
Tools: Bundt pan or 10-inch cake pan, electric mixer (optional), sifter
Preparation time: 40 minutes
Baking time: 45 to 55 minutes
Yield: 10 to 12 servings
1/2-inch pat of butter, for greasing the pan
1 cup (8 ounces or 2 sticks) butter, soft
2 cups (12 ounces) sugar
3 eggs
3 cups (12 ounces) unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) buttermilk
3-1/2 tablespoons grated lemon zest
juice of 5 lemons (1-1/2 cups or 12 ounces)
4 tablespoons melted butter
2 cups (8 ounces) confectioners' sugar
To make the lemon cake:
1. Preheat oven to 325 degrees F.
2. Grease and flour a Bundt pan or a 10-inch cake pan.
3. With an electric mixer or a wooden spoon, combine the soft butter and sugar and beat until creamy and light-textured.
4. Add the eggs, one at a time, while beating.
5. In a separate bowl, sift the flour, baking soda, and salt. Stir to combine.
6. Shake a little of the flour mixture into the egg batter while stirring (it's much easier with an electric mixer). Then add a little of the buttermilk. Continue alternating between adding the flour mixture and adding the buttermilk, making sure that the last thing you add is the flour mixture (that way, the cake pulls away from the bowl so that it's easier to pour out).
7. Add 2 tablespoons lemon zest and 1-1/4 cups (10 ounces) lemon juice and stir. Pour into the Bundt pan or cake pan.
8. Bake for 45 to 55 minutes or until the cake pulls away slightly from the edge of the pan (or a toothpick inserted comes out clean). Cool for 10 minutes and then remove from the pan onto a cooling rack.
To make the lemon glaze:
Combine the 4 tablespoons butter, confectioners' sugar, 1-1/2 tablespoons lemon zest, and 1/4 cup lemon juice in a bowl and whisk until smooth. Pour over the warm cake — haphazardly, if you want, as long as you cover the cake evenly.
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