Super Bowl 2023
Preheat oven to 350*F. Grease a 9x5-inch (or 8x4-inch) loaf pan.
In a medium bowl combine the flour, baking powder, lemon zest and salt. Set aside.
In a bowl of a stand mixer fitted with paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on
medium-high speed until combined.
With the mixer on low, add about 1/3 of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of the flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
Scrape the batter into the prepared loaf panned bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and powdered sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it's still warm. Allow cake to cool completely.
When the cake is cooled, combine all the icing ingredients, start with 1 Tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny.
Pour icing over cake and let dry before serving.
Notes:
If you don't have buttermilk you can make your own by combining 1/2 cup milk with 1.5 tsp lemon juice or white vinegar. Let the mixture sit for a few minutes until it starts to curdle.
The longer you beat the sugar and butter, the better the result will be because this process incorporated air into the batter and makes the cake fluffy and tender.
Use fresh lemon juice.
This cake would also taste great with lime juice or orange juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 175 | ||
Calories from Fat: 87 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 25.6mg | 8 % | |
Sodium 5847.3mg | 202 % | |
Potassium 86.9mg | 2 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 18.6g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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