Lemonade Cake

My Dad loves ALL THINGS lemon. For Fathers Day, I made him this lemon cake. So bright and fresh!!  I would love to have a grove of lemon trees someday!This is a gloriously moist cake with a sweet, tart lemonade glaze!  If you like lemon, you will love this! lemon cake2

 Our cast of characters for this yummy cake starts with: butter and sugar…

butter and sugar

 4 eggs,

eggs

 and of course, lots of lemon….

lemons

 the combination of lemon juice and lemon zest puts the zingy lemon flavor over the top! I zested 5 lemons to equal  1/4 cup of lemon zest. Depending on the size of the lemons you purchase, you may need more or less. 

zest

 Combine the dry ingredients…. flour, baking powder, baking soda, and salt. 

dry ingredients-lemon

 Combine vanilla extract, lemon juice, and buttermilk. I didn’t have any buttermilk on hand so I made my own (combine milk and 1 teaspoon lemon juice)

wet ingredients-lemon cake

 Combine your dry ingredients and wet ingredients! Bake in a 350 degree oven for 30-40  minutes or until toothpick comes out clean. Allow bread to cool in pan for 10 minutes. Invert bread onto cooling rack and let cool completely. 

lemonade

 While bread is cooling. prepare your lemonade glaze. Combine 1/2 cup of sugar with 1/2 cup of lemon juice in a small saucepan. Cook on low heat until the sugar dissolves and the mixture is thick and bubbly.

lemon cake2

 

 

Drizzle lemonade glaze over bread!

lemon cake4

 Package up and give to Dad for Fathers Day or your favorite lemon lover! 

Lemon Cake
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Ingredients
  1. 1/2 pound (2 sticks) unsalted butter, at room temperature
  2. 2 1/2 cups granulated sugar, divided
  3. 4 extra-large eggs, at room temperature
  4. 1/4 cup grated lemon zest (6 large lemons)
  5. 3 cups flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1 teaspoon kosher salt
  9. 3/4 cup freshly squeezed lemon juice, divided
  10. 3/4 cup buttermilk, at room temperature
  11. 1 teaspoon pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 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. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  4. Combine 1/2 cup granulated sugar with 1/2 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 lemonade glaze over them. Allow the cakes to cool completely.
Adapted from adapted from an Ina Garten recipe for Lemon Cake
Sweets & Whimsy http://sweetsandwhimsy.com/

 

 

 

 

 

 

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