Lemon cake is one of those decadent treats that I try not to bake too often, mostly because I can't stop eating it.
There is a lot of butter in this cake, I really mean a lot. But this is also one of the best lemon cake that I have tasted and it will fill your home with an aroma so alluring you will be tempted to sit next to the oven while it bakes. That's right more lemon flavour. Love it !!
Ingredients:
Preheat oven to 180C. Grease a 10" bundt pan and set aside.
Cream butter and sugar until fluffy and pale. Add the eggs, one at a time, beating well after each addition. and scraping down the sides of the bowl.
Sift the flour, baking soda and salt into a small bowl. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Do not overmix, just fold in gently until the batter looks well combine. Fold in the lemon zest and juice. Don't worry if the batter appear curdled with the addition of the lemon juice.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 1 hour or until the skewer inserted into the centre comes out clean. Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile prepare the glaze.
For the glaze: in a mediun bowl add the lemon juice and the sugar. Mix vigorously to get rid of any lumps of sugar. If the glase isn't thick enough to coat the cake, add more sugar 1 tablesppon at a time, mixing well between additions. The glaze should be thick but pourable.
Invert the cake on a wire rack set over a baking sheet. Pour the glaze over hot cake and allow to cool completely before cutting.
There is a lot of butter in this cake, I really mean a lot. But this is also one of the best lemon cake that I have tasted and it will fill your home with an aroma so alluring you will be tempted to sit next to the oven while it bakes. That's right more lemon flavour. Love it !!
Ingredients:
- 225g unsalted butter, softened at room temperature
- 11/2cups of sugar
- 4 large eggs, at room temperature
- 3 cups of plain flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- grated zest of 2 lemons
- juice of 1 large lemon
- 11/2 cup of sugar
- juice of 1 large lemon
Preheat oven to 180C. Grease a 10" bundt pan and set aside.
Cream butter and sugar until fluffy and pale. Add the eggs, one at a time, beating well after each addition. and scraping down the sides of the bowl.
Sift the flour, baking soda and salt into a small bowl. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Do not overmix, just fold in gently until the batter looks well combine. Fold in the lemon zest and juice. Don't worry if the batter appear curdled with the addition of the lemon juice.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 1 hour or until the skewer inserted into the centre comes out clean. Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile prepare the glaze.
For the glaze: in a mediun bowl add the lemon juice and the sugar. Mix vigorously to get rid of any lumps of sugar. If the glase isn't thick enough to coat the cake, add more sugar 1 tablesppon at a time, mixing well between additions. The glaze should be thick but pourable.
Invert the cake on a wire rack set over a baking sheet. Pour the glaze over hot cake and allow to cool completely before cutting.
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