Instructions:

Barefoot Contessa Lemon Cake

You can use a tube pan or a Bundt pan for this recipe also. It is wonderful!!

Makes two 8-inch loaves

1/2 pound unsalted butter, at room temp
2 1/2 cups granulated sugar
4 extra-large eggs at room temp
1/3 cup grated lemon zest (6-8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temp.
1 teaspoon pure vanilla extract

Glaze
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice

Preheat oven to 350 degrees F. Grease two 8 1/2 x 4 1/4 x 2 1/2 inch loaf pans

Cream butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on med. 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, the buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a 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 the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.