You guys. This is the worst spring on record.
According to the calendar spring started last week, but you know what happened over the weekend here? It snowed. Seriously, I can’t take it any more. Not only that, I just came down with what I believe to be a winter cold. Sore throat, runny nose, plugged up ears…ugh, I am so over this weather!
Clearly, my revolting against the snow with my Piña Colada Pie didn’t do the trick, so I’m trying again with this easy lemon cake.
Lemon = Spring.
Ohmergawd. So light. So lemony. So perfect. Ina Garten knows how to do it right.
I decided after making pretty much the best ever vanilla bean lemon curd, that I needed a lemon cake to smear it on. I mean, that’s just logical, right? The more lemon, the better.
This pound cake mixed up in no time flat and filled my kitchen with the best lemon scent while baking. The best part? While the bread is still warm, you pour a lemon syrup over the top and let it soak all the way through. Heaven!
- ½ pound (2 sticks) unsalted butter, at room temperature
- 2½ cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- ⅓ cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup freshly squeezed lemon juice, divided
- ¾ cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F. Grease and flour 2 (8½ by 4¼ by 2½-inch) loaf pans.
- In the bowl of an electric mixer, cream the butter and 2 cups sugar until light and fluffy (about 5 minutes). Next, add your eggs, 1 at a time, followed by the lemon zest.
- In a medium bowl, sift together your flour, baking powder, baking soda, and salt. In a small bowl, combine the ¼ 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, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Meanwhile, combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When your cakes are done, allow them to cool in the pans for 10 minutes. Remove the cakes from the pans and set them on a wire rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
If you missed it yesterday, my vanilla bean lemon curd was the perfect (over the top??) complement to this cake.