Lemon Cake with Lemon Vanilla Glaze Recipe

1      Reviews by:    Joyce Jones   Lemon Cake with Lemon Vanilla Glaze Recipe makes a cake which is light and fluffy using flour, baking powder and soda, vanilla extract, lemon juice, buttermilk, eggs, butter and sugar then glazed with lemon juice and confectioner's sugar. Food Category:    Cakes and Tortes Cuisine Origin:    West Coast    Servings:10 Nutrition facts:624 calories33.8 grams fat Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   2 Hours 10 Minutes Total Time:   2 Hours 45 Minutes

INGREDIENTS

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 1 teaspoon vanilla extract
• 3 lemons, zest of
• 3 tablespoons lemon juice
• 3/4 cup buttermilk
• 3 large eggs, at room temperature, lightly beaten
• 1 large egg yolk, at room temperature
• 1 cup plus 2 tablespoons butter, room temp (2 1/4 sticks)
• 2 cups sugar
• For Glaze:
• 2 to 3 tablespoons fresh lemon juice
• 4 tablespoons unsalted butter, melted
• 2 cups confectioner's sugar
• 2 teaspoons grated lemon zest

DIRECTIONS

• Preheat oven to 350°F. Generously spray 12-cup Bundt pan with nonstick baking spray or brush the pan with butter and sprinkle with flour. Zest lemons until you have 2 tablespoons. Squeeze lemons to get 3 tablespoons. Combine lemon juice and zest in a small bowl and set aside.
• Next, whisk flour, baking powder, baking soda, and salt in large bowl.
• In a separate medium bowl, mix together your lemon/zest mixture, vanilla, and buttermilk. In small bowl, gently whisk eggs and yolk to combine.
• With electric mixer, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula.
• Then at medium speed add the eggs, mixing until incorporated.
• Reduce the mixer to low speed and alternate adding flour and then buttermilk, mixing until just incorporated. Then mix at medium-low speed until batter is thoroughly combined. Pour batter into prepared Bundt pan.
• Bake on center rack until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.
• Cool cake in pan on a wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack.
• Whisk 2 tablespoons lemon juice, melted butter, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable. Once cake has cooled, pour half of glaze over warm cake and let cool for 1 hour. Come back after an hour and pour the remaining glaze evenly over top of cake and continue to cool to room temperature.

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