Ingredients
Cake
3 or 4 large lemons, zested
1/4 cup freshly squeezed lemon juice (Squeeze an additional 1/2 cup more for the syrup for a total of 3/4 cup.)
1/4 cup freshly squeezed lemon juice (Squeeze an additional 1/2 cup more for the syrup for a total of 3/4 cup.)
3/4 cup buttermilk, at room temperature (3/4 milk and 3/4 teaspoons champagne or white wine vinegar)
1 teaspoon pure vanilla extract
1 teaspoon pure vanilla extract
430 grams (3 cups) flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon kosher salt
227 grams (1/2 pound) unsalted butter, at room temperature
400 grams (2 cups) granulated sugar
4 large eggs, at room temperature
400 grams (2 cups) granulated sugar
4 large eggs, at room temperature
Syrup
1/2 cup lemon juice (see above)
100 grams (1/2 cup) granulated sugar
1/2 cup lemon juice (see above)
100 grams (1/2 cup) granulated sugar
Glaze
2 cups confectioners' sugar, sifted
2 to 3 tablespoons freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
2 to 3 tablespoons freshly squeezed lemon juice
Directions
Cake
1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour one bundt cake pan.
2. Add 1/2 cup of lemon juice to a small saucepan and set aside.
3. In a small bowl or 2-cup measuring cup, mix the buttermilk, 1/4 cup lemon juice, and vanilla extract and set aside.
4. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together until well incorporated and set aside.
5. In a large bowl, microwave the butter if necessary and cream it with the granulated sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
6. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
7. Pour the batter into the bundt pan, smooth the top, and drop the pan against a hard surface repeatedly. Bake for 45 minutes to 1 hour, until a cake tester comes
out clean.
Syrup
1. In a small saucepan, combine 1/2 cup granulated sugar with 1/2 cup lemon juice. Cook over low heat until the sugar dissolves.
2. When the cake is done, poke it with a skewer and pour the hot lemon syrup over it. Allow the cake to cool completely. Place the cake on a brimmed plate.
Glaze
1. In a small bowl, combine the confectioners' sugar and gradually add the lemon juice and mix with a fork until you achieve the desired consistency.
2. Pour over the
top of the cake and allow the glaze to drizzle down the sides.
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