Iced Lemon Loaf (Barefoot Contessa)
Usually I have a certain degree of self control when it comes to my buttery treats. With this lemon cake, however, I will happily consume an entire loaf in a sitting without thinking twice. Do I regret it? NO! Bake it and you will understand. Thank you, Ina.
unsalted, 2 stick, room temperature
extra-large, at room temperature
grated, 6 to 8 large lemons
freshly squeezed, divided
at room temperature
|For the glaze:|
For the cakes
Preheat the oven to 350℉ (180℃) F.
Grease and flour two 8 by 4 inch loaf pans. You can also line the bottom with parchment paper to be extra safe.
Cream the butter and 2 cups granulated sugar in a bowl until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl.
In another bowl, combine 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.
Make the syrup
Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cakes are done, allow to cool for 10 minutes.
Remove the cakes from the pans and set them on a cooling rack; spoon the lemon syrup over them. Allow the cakes to cool completely.
Make the glaze
Combine the confectioners' sugar and the lemon juice in a bowl, mixing until smooth.
Pour over the tops of the cakes and allow the glaze to drizzle down the sides.