I made this lemon cake last night for a school bake sale fundraiser. Instead of baking in 2 loaf pans, I put all the batter in one bundt pan. I also mis-read the recipe and accidentally added all 3/4 cup lemon juice into the batter instead of saving 1/2 cup to pour over the top when it comes out of the oven. The cake turned out fine. It baked for about 45 minutes and I did NOT spoon the lemon sugar juice over it when it came out of the oven since I already used up all my lemon juice. I still did add the icing after it cooled which added some nice sweetness.
Ingredients:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html
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