Easy Lemon Cake
  • 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
  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8½ by 4¼ by 2½-inch) loaf pans.
  2. 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.
  3. 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.
  4. 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.
recipe from Ina Garten
Nutrition Information
Serving size: makes 2 loaves
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/easy-lemon-cake/