Directions: |
Directions:To make the cake: position a rack in the lower third of the oven and preheat the oven to 350º. Butter a bundt pan and dust with flour, shaking out the excess.
Sift together the flour, baking soda, baking powder, and salt (NOTE: I stir with a whisk instead). Set aside. In a large measuring cup or a small bowl, mix together the buttermilk and vanilla.
In large mixing bowl, cream the butter and sugar for 5 to 7 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each one; scrape down the sides of the bowl as necessary. Add the flour mixture alternating with the buttermilk mixture in three additions, beginning and ending with flour. Stir in the lemon zest and lemon juice.
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the loaves firmly on the countertop to remove any air bubbles. Bake for 50 minutes to 1 hour, until a cake tester inserted in the center comes out clean. The center will crown and crack. Cool the cake in the pan for about 10 minutes before unmolding.
Meanwhile, to make the lemon soaking syrup: Combine the sugar and lemon juice in a small nonreactive saucepan and cook over low heat, stirring often. Once the sugar dissolves, continue cooking until the syrup turns a deep golden yellow, about 5 minutes.
When the cake is cool enough to handle, transfer it to a cookie sheet lined with parchment. Poke holes in the cake with a skewer and pour lemon soaking syrup generously on top. Repeat, until the cake is completely moistened. Let stand for at least 10 minutes so the syrup is absorbed.
To make the glaze: in a small bowl, whisk the confectioners sugar with the lemon juice until smooth and creamy. Pour the glaze over the top of the cake and allow the glaze to drip down the sides. Sprinkle lemon zest on top, if desired. Serve warm or at room temperature. Cover or wrap in plastic, the cake will keep for 4 days at room temperature. |
This recipe for Tart and Tangy Lemon Cake is from