LEMON CAKE

This recipe is a wonderful way to end “lemon week” here on the blog!  I hope you have enjoyed all the lemony goodness.  This cake is so delicious and refreshing.  It won’t last long once your family tastes it so be ready to just see crumbs left on the cake plate.

Ingredients:

½ pound butter at room temperature

2  cups sugar

4 extra-large eggs

1/3 cup grated lemon zest (6-8 large lemons)

3 cups flour

½ t. baking powder

½ t. baking soda

1 t. salt

¼ cup freshly squeeze lemon juice

¾ cup buttermilk

1 t. vanilla

Instructions:  for cake

*Preheat oven to 350 degrees.

*Grease bundt pan or 2-- 8 ½ x 4 ¼ x 2 ½ inch loaf pans.

*Cream the butter and sugar  until light and fluffy.

*Add eggs, one at a time—add the lemon zest.  Add lemon juice.

*Sift together flour, baking powder, baking soda and salt. 

*In another bowl combine buttermilk and vanilla.

*Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour mixture.  Spoon the batter into the bundt pan.  *Bake for 45 minutes to 1 hour at 350 degrees until cake tester comes out clean.  Let cool for 10 minutes and then pour lemon syrup over cake.

Lemon syrup:

½ cup sugar

½ cup freshly squeezed lemon juice

*Cook in a small saucepan over low heat until sugar dissolves.

*Pour over warm cake.

*Let cake cool completely.  Drizzle lemon glaze over cake.

Lemon Glaze:

2 cups confectioners sugar

3 ½ T. freshly squeezed lemon juice

*Combine and drizzle over cooled cake.