As my mom taught me, "kill 'em with kindness." If that doesn’t work then I can always resort to bribery. I am not above it. So the next time life gives you lemons, make a lemon cake (or pour yourself a tall glass of wine and let your husband deal with the kids for a night)!
For other lemon treats, check out the recipes for:
For the cake
- ½ lb (or 2 sticks) of unsalted butter at room temperature
- 2 C sugar
- 4 extra large eggs at room temperature
- 1/3 C lemon zest (~6-8 large lemons) – (or 1/3 cup lemon peel)
- 3 C all-purpose flour
- ½ t baking powder
- ½ t baking soda
- 1 t kosher salt
- ¼ C freshly squeezed lemon juice
- ¾ C buttermilk at room temperature
- 1 t vanilla extract
Preheat the oven to 350. Grease, flour and line the bottom of two 81/2 x 4 ½ x 2 ½-inch loaf pans with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add eggs one at a time and the lemon zest.
Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine lemon juice, buttermilk and vanilla. To the batter, alternate adding the flour and buttermilk mixtures – start by adding part of the flour, then part of the buttermilk, then flour, etc. until complete. The last addition should be the remainder of the flour mixture. Divide the batter evenly between the two pans, smooth the tops and bake for 45 minutes to 1 hour (mine took 55-60 minutes) before a cake tester came out clean.
For the lemon syrup:
- ½ C sugar
- ½ C lemon juice
Combine these 2 ingredients in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes, flip them onto a rack set over a tray and spoon the lemon syrup over the cakes (the syrup tastes like a lemon drop). Allow the cakes to cool completely.
For the glaze:
- 2 C confectioners’ sugar, sifted
- 3 ½ T freshly squeezed lemon juice