The weather in Texas is just delightful today! My back door is wide open, letting in a the sounds of spring and the sweet soft breeze. Anyways, the weather makes me feel so fresh and happy, and something else that makes me happy is to bake, and lemons are the epitome of freshness. Therefore, I am baking a lemon cake! One of Bunker's cousins and his wife just moved into a new house, so I thought it would be a nice treat to bring this sweet treat over to make their new house feel like home.
Yes Shafer, I love you no matter what!
Cort keeping guard at the door!
I love these girls!
I found this recipe at Smitten Kitchen. I lessened some of the lemon amounts to keep the cake from being too tart.
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2 sticks of butter, at room temperature
2 1/2 cups of sugar
4 eggs, at room temperature
1/3 cup of grated lemon zest (6-8 lemons)
3 cups of all purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
1/2 cup of fresh lemon juice for the cake
1 cup of buttermilk, at room temperature
1 teaspoon of vanilla extract
1 tablespoon of fresh lemon juice for the glaze
2-3 tablespoons of water for the glaze
2 cups of confectioners (powdered) sugar
1. Preheat your oven to 350 degrees and gather your ingredients. Prepare you bundt pan.
2. In your standing mixer with the paddle attachment, beat together the 2 sticks of butter and 2 cups of the sugar until light and fluffy.
3. Add each egg, one at a time, to the sugar and butter.
4. Add the grated lemon zest to the mixture.
5. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
6. In another bowl, combine the buttermilk and vanilla extract.
7. Slowly add the flour mixture and the buttermilk, alternating between the flour and buttermilk, to the sugar mixture. Mix to combine.
8. Pour the batter into your prepared bundt pan and bake for about an hour in a 350 degree oven.
9. Meanwhile, combine the 1/2 cup of lemon juice and the 1/2 cup of reserved sugar in a small sauce pan, and set over low heat. Cook until the sugar is fully dissolved, about 30 minutes.
10. Once the cake is baked, inverted, and cool (about 10 minutes of cooling), spoon the lemon syrup over the top of the cake.
Boo....oh well...the bottom of the cake is now the top. At least it will still taste yummy!
11. Then make the glaze by combining the 2 cups of confectioners sugar with the 1 tablespoon of lemon juice and the 2 to 3 tablespoons of water. Whisk together until smooth, and then pour over the cake.
12. Enjoy this fresh and sweet treat!
All wrapped up and ready to be delivered to the new homeowners!
Shafer says bye!