after the lemon mousse, thought i’d try another lemony dessert. i haven’t decided if i want a mixer since i don’t really bake so i did all the mixing by hand, with the help of m.
i gotta say, women who baked before the invention of all our electric tools must have been really strong. just from creaming the butter, my arms were tired. by the time i beat the flour into the mixture, i was so exhausted that m had to take over!
anyhoo, the lemon cake was sweet and tasty. unfortunately, can’t say it’s healthy treat with all of the butter and eggs in it but it was fun to have a decadent treat once in a blue moon.
- 2 cups of unsalted whipped butter at room temperature
- 1-3/4 cups granulated sugar, divided
- 4 extra large eggs, at room temperature
- 1/3 cup grated lemon zest lightly packed (approximately 6-8 large lemons)
- 3 cups all-purpose wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup freshly squeezed lemon juice (approximately 4-5 large lemons)
- 3/4 cup buttermilk, at room temperature – or – 3/8 cup plain lowfat yogurt and 3/8 cup skim milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon curd, optional
Preheat the oven to 350 degrees F. Line two (8-1/2 by 4-1/4 by 2-1/2 inch) loaf pans with parchment paper.
Add soft whipped butter and 1-1/2 cups granulated sugar. Beating the butter and sugar until the mixture is 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 (to make sure there are no lumps), baking 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 1/4 cup granulated sugar with 1/4 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 additional sweetness, frost the tops of the cakes with 1 tablespoon of lemon curd each.
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.
original recipe from Barefoot Contessa: Lemon Cakes