I’m sorry it took me until now to post about this lemon cake! I even posted a teaser photo like a week ago. Two weeks ago. Wow, that was a while ago. And I made it before that, too. NaNo kinda stole my life last month. I’m very excited for the next month. There will be a lot of reading done. Maybe even some book reviews here, if you guys are interested?
This lemon cake is great. If you don’t have a Night of Manuscripting Madly to bring a cake to and a houseful of housemates to eat the other (it makes two loaf cakes or one bundt, and I don’t have a bundt tin. The Food Librarian has a few, though:) then you can freeze one.
Or, because it’s close to Christmas (it’s December, guys. Christmas is upon us. It’s already the second week of Advent.) you can give one to someone else as a holiday party gift. If you’re the kind of person who gods to holiday parties. I don’t really go to holiday parties. I went to my work Christmas party though. We went bowling.
I know citrus isn’t really a summer fruit but we still had some leftover from when we got a zillion from my housemates’ family. So this is a good cake for when you have a glut of lemons (look out for more lemon recipes coming soon!) or else you can just, I don’t know, move to California or something.
Adapted from Smitten Kitchen
I only had one loaf pan so I made a loaf pan and a slice type cake (because it was really skinny). This is a really good cake.
For the cake:
400g unsalted butter, room temperature
2 cups sugar
5 large eggs, room temperature
1/3 cup lemon zest
3 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/4 cup lemon juice
3/4 cup buttermilk
1 tsp vanilla extract
For the syrup:
1/2 cup sugar
1/2 cup lemon juice
For the glaze:
2 cups icing sugar
3 1/2 tbsp lemon juice
Preheat oven to 180°Celsius and line two loaf tins or one bundt tin with baking paper and/or grease with butter or canola spray.
Cream butter and sugar in a large bowl. Add eggs one at a time (scraping down the sides of the bowl as needed) and lemon zest.
Whisk together flour, baking powder and soda and salt in a medium bowl. Mix together lemon juice, buttermilk and vanilla in a small bowl. Alternate folding in flour mix and buttermilk mix with eggs.
Distribute cake mixture evenly between your two loaf tins (or pour it all into your bundt) and bake 45 minutes to an hour, until a skewer comes out clean. Cool in tin for ten minutes, then invert onto a wire rack.
Meanwhile, to make syrup, dissolve the sugar in the lemon juice in a small saucepan over low heat. When cake is done and cooled, brush with hot syrup with a pastry brush until it’s all gone. This may take a while, but it’s worth it: your cake will stay moist for longer.
To make glaze: Whisk together icing sugar and lemon juice until it is smooth. Pour over cake(s) while they are on the plate you want to serve them on; otherwise they’ll stick to whatever you’re pouring it onto. Unless it’s still that wire rack, then you’ll just get lemon glaze all over your table. Not that this has ever happened to me. You may want to pour the glaze in a few batches.