This is one of my all time fave recipes. Barefoot Contessa never disappoints!
2 sticks unsalted butter, at room temperature , at room temperature (6 to 8 large lemons) , at room temperature
2. Cream the butter and 2 cups 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 medium speed, add the eggs, one at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. 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.
It's so hard not to open the oven door to take a peek. Love the smell too!
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray. Turn the cakes right-side up and spoon the lemon syrup generously over the mounded tops, allowing the syrup to dribble down the sides. Let the cakes sit to cool completely.
For the glaze:Combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
Get your drizzle on and pour over the top of the cakes. Allow the glaze to drizzle down the sides.
Don't be shy either! Get all those nooks and crannies!
Are you loving these pics? This was a fun morning because not only did I get to bake
something YUMMY but I got the chance to play with my new toy. Win - win!