"There is a language 'little known',
Lovers claim it as their own.
Its symbols smile upon the land,
Wrought by nature's wondrous hand;
And in their silent beauty speak,
Of life and joy, to those who seek.
For Love Divine and sunny hours
In the language of the flowers."
~ The Language of Flowers
(Margaret Pickston)
LEMON CAKE
~ a single thin slice topped with fresh berries and a scoop of good vanilla ice cream ... perfect for a simple celebration for loved ones (Barefoot Contessa - Parties)
______________
1/2 lb. unsalted butter (room temperature)
2 1/2 cups granulated sugar
4 extra-large eggs (room temperature)
1/3 cup grated lemon zest (6-8 lemons)
3 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk (room temperature)
1 tsp. pure vanilla extract
Glaze:
2 cups sifted confectioners' sugar
3 1/2 Tbsp. freshly squeezed lemon juice
- Preheat oven to 350º. Grease, flour, and line the bottom of two 8 1/2 x 4 1/4 x 2 1/2-inch loaf pans with parchment paper.
- Cream butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with paddle attachment, for about 5 minutes, or until light and fluffy. wth the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
- Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with flour. Divide batter evenly between pans, smooth the tops, and bake for 45 minutes to 1 hour, until 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 sugar dissolves.
- When cakes are done, let them cool for 10 minutes, then invert onto a rack set over a tray, and spoon lemon syrup over the cakes. Allow cakes to cool completely.
- For glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with wire whisk until smooth. Pour over top of cakes and allow laze to drizzle down the sides. (2 8-inch loaves)
Comments
(((HUGS)) I want to try the Lemon yummy for dinner tonight.
donna
Marnie
Happy Birthday to your hubby.
Lemon cake (when good) is such a refreshing dessertThis one sounds delcious. Happy Birthday to Mr. Ho Hum! :)
Thanks for the lovely collages on this and your last post--just what I need on this very dreary and icy day!
Thanks from Mr. Ho-Hum (and his twin sister), Marnie, and Happy Birthday wishes to you also. Today would have been my father's and and Sat my sister's.
This cake is almost as easy, Lindalou. I normally bake a lemon bundt cake but I like these 2 loaves that can be sliced super thin.
Thanks, Kim, and happy January to you also ... so far, so good :)
You are so right, Beckie, and why I often have them around ... they do last forever. Costco has them bunched in huge bouquets that fill several vases ... a real winter treat! The kids/grandboys are all coming for dinner tonight to celebrate the birthday ... off to the kitchen :)
*Gasp*... just teasing, Rose. Actually, several favorites cakes, e.g. Whiskey Cake, starts with a mix :) Yesterday was a sunny tease in the morning but today it's gloomy here too (plus noisy since Edison is pruning all the lines in the neighborhood).
Indeed, Carol, they are commonly known as Peruvian lily. I have never seen them growing in a garden either but love sprinkling them in vases around the house ... they seem to last forever!
Rosey
Lemon cake, lemon meringue, tarte aux citrons. They're all up there with rice pudding.
Beatiful alstroemeria.
Trade you for a truffle, Rob :)
Thank you, Flowers. Photographing flowers is a pure joy, always amazing!