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− | {{Wikifiedrecipe}} |
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− | ==Description== |
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− | . |
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* 3 cups [[all-purpose flour]] |
* 3 cups [[all-purpose flour]] |
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+ | * ½ teaspoon [[baking powder]] |
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+ | * ½ teaspoon [[baking soda]] |
* 1 teaspoon [[kosher salt]] |
* 1 teaspoon [[kosher salt]] |
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+ | * ¾ cup freshly squeezed [[lemon juice]] |
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+ | * ¾ cup [[buttermilk]] at room temperature |
− | * 1 teaspoon |
+ | * 1 teaspoon pure [[vanilla extract]] |
− | * |
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+ | # Preheat oven to 350°F. |
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+ | # With the mixer on med. |
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+ | # Speed, add the [[egg]]s, one at a time, and the [[lemon]] zest. |
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+ | # In another bowl, combine ¼ cup [[lemon juice]], the [[buttermilk]], and [[vanilla extract]]. |
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+ | # Add the [[flour]] and [[buttermilk]] mixtures alternately to the batter, beginning and ending with the [[flour]]. |
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+ | # Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. |
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+ | # Allow the cakes to cool completely. |
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+ | === Glaze === |
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+ | # Pour over the top of the cakes and allow the glaze to drizzle down the sides. |
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+ | __NOTOC__ |
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− | *In another bowl, combine 1/4 cup [[lemon juice]], the [[buttermilk]], and [[vanilla extract]]. Add the [[flour]] and [[buttermilk]] mixtures alternately to the batter, beginning and ending with the [[flour]]. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. |
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− | ===Other Links=== |
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− | ==See also== |
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− | [[Category:Recipes]] |
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− | [[Category:Baking powder Recipes]] |
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− | [[Category:Lemon juice Recipes]] |
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− | [[Category:Kosher salt Recipes]] |
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− | [[Category:Baking soda Recipes]] |
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[[Category:Buttermilk Recipes]] |
[[Category:Buttermilk Recipes]] |
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+ | [[Category:Wheat flour Recipes]] |
− | [[Category:Cream Recipes]] |
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[[Category:Egg Recipes]] |
[[Category:Egg Recipes]] |
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Latest revision as of 06:52, 17 February 2020
Ingredients
- ½ pound unsalted butter, at room temp
- 2½ cups granulated sugar
- 4 extra-large eggs at room temp
- ⅓ cup grated lemon zest (6 – 8 large lemons)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup freshly squeezed lemon juice
- ¾ cup buttermilk at room temperature
- 1 teaspoon pure vanilla extract
Glaze
- 2 cups confectioners' sugar
- 3½ tablespoons freshly squeezed lemon juice
Directions
- Preheat oven to 350°F.
- Grease two 8½ x 4¼ x 2½ inch loaf pans.
- Cream butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy.
- With the mixer on med.
- Speed, add the eggs, one at a time, and the lemon zest.
- Sift together flour, baking powder, baking soda and salt in a bowl.
- In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla extract.
- Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
- Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until sugar dissolves.
- When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes.
- Allow the cakes to cool completely.
Glaze
- For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
- Pour over the top of the cakes and allow the glaze to drizzle down the sides.