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Iced Lemon Loaf (Barefoot Contessa)

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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.

 

Yield

24 servings

Prep

30 min

Cook

45 min

Ready

75 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound butter
unsalted, 2 stick, room temperature
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2 ½ cups sugar
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4 large eggs
extra-large, at room temperature
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cup lemon zest
grated, 6 to 8 large lemons
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3 cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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¾ cup lemon juice
freshly squeezed, divided
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¾ cup buttermilk
at room temperature
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1 teaspoon vanilla extract
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For the glaze
2 cups powdered sugar
sifted
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3 ½ tablespoons lemon juice
freshly squeezed
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Ingredients

Amount Measure Ingredient Features
226.8 g butter
unsalted, 2 stick, room temperature
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591 ml sugar
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4 large eggs
extra-large, at room temperature
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79 ml lemon zest
grated, 6 to 8 large lemons
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7.1E+2 ml all-purpose flour
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2.5 ml baking powder
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2.5 ml baking soda
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5 ml salt
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177 ml lemon juice
freshly squeezed, divided
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177 ml buttermilk
at room temperature
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5 ml vanilla extract
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For the glaze:
473 ml powdered sugar
sifted
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53 ml lemon juice
freshly squeezed
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Directions

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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

OK, this is like CRAZY good!!!! I made is last night for work today and everyone loved it....as long as you like lemon. It IS lemony.

anonymous United States

This cake is so good that its hard not to eat the whole thing by yourself.

anonymous United States

Why does it have a syrup and a glaze?

anonymous United States

Yes it’s lemony
It’s damn good...!
Try Meyers lemons as well as regular
Mmmm...❤️

anonymous

What can I substitute for buttermilk?

anonymous   

I used plain yogurt and it came out great

anonymous

Can it be frozen

 

 

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 25531% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 184mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 2%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 8%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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