lemon pound cake

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    Ina Garten's/Barefoot Contessa's recipe. Basically, lemon pound cake wth a ton of zest, basted with lemon juice and sugar, and then glazed wtih lemon juice and sugar. Not redundant at all, non?

    kahlua2, C. R. Wygal, petit hiboux, and 6 other people added this photo to their favorites.

    1. onemanicninja 29 months ago | reply

      the recipe is not available on the original link anymore, but I found it. I kind of hate her recipes, (seriously, Ina, a recipe that calls for extra large eggs?!) but your photo prompted me to look for it.

      Ina Garten's Lemon Cake

      Makes two 8-inch loaves

      1/2 pound unsalted butter
      2 1/2 cups granulated sugar
      4 extra-large eggs (at room temperature)
      1/3 cup grated lemon zest (6 to 8 large lemons)
      3 cups all-purpose flour
      1/2 teaspoon baking powder
      1/2 teaspoon baking soda
      1 teaspoon kosher salt
      3/4 cup freshly squeezed lemon juice
      3/4 cup buttermilk at room temperature
      1 teaspoon pure vanilla extract
      2 cups confectioners' sugar
      3 1/2 tablespoons freshly squeezed lemon juice

      Preheat the oven to 350ºF. Grease two 8 1/2 x 4 1/2 x 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 for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

      Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk and vanilla. 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 an hour, until a cake tester comes out clean.

      Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. 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.

      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.

      From the book Barefoot Contessa Parties!

    2. sak926 29 months ago | reply

      She makes a version of this with yoghurt instead of butter, and it's fantastic. i highly recommend!

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