Lemon Cakes

Ready in 45 minutes

Make two loaves and freeze one for future use

"Delicious! I used 1 1/2 c. sugar and only 3 eggs, and it turned out real well. Used leftover buttercream icing to frost the cupcakes. "

- Mother2seven

Top-ranked recipe named "Lemon Cakes"

4.5 avg, 2 review(s) 100% would make again

Ingredients

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1/2 pound Butter, unsalted; (2 sticks) at room temperature
2 1/2 cups granulated sugar; divided
4 extra-large Eggs; at room temperature
1/3 cup lemon zest; grated, lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
3 cups All-purpose flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking soda
1 teaspoon Kosher salt
3/4 cup lemon juice; freshly squeezed
3/4 cup buttermilk; at room temperature
1 teaspoon Pure vanilla extract
-- Glaze --
2 cups confectioners' sugar
3 1/2 tablespoons lemon juice; freshly squeezed

Original recipe makes 2

loaves  

Preparation

Preheat the oven to 350 degrees F.

Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes.

With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest.

Sift together the flour, tbaking powder, baking soda, and salt in a bowl.

Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla.

Add the flour and buttermilk mixtures alternately, beginning and ending with the flour.

Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 3658 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Delicious! I used 1 1/2 c. sugar and only 3 eggs, and it turned out real well. Used leftover buttercream icing to frost the cupcakes.
Mother2seven 3 years ago
[I posted this recipe.]
wrightwood 8 years ago
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