Lemon Cake

"Martha Stewart showed up at Manhattan FBI headquarters to have her fingerprints taken and pose for a mug shot.  Then Martha explained how to 
get ink off your fingers using seltzer water and lemon juice."
~Conan O'Brien

I like winter, I really do, but this 6-week succession of snow storms has my mind turning to spring, sunshine and all that goes with it.  Fresh berries for instance.  I can't wait for them to come back in season.  The next best thing that speaks fresh and sunshine, is citrus.  Lemons are plentiful now.  They looked great and were half price at my market.  I'd been eying this recipe in the Essential New York Times cookbook, because it was touted as being seriously lemony and that's how I like my lemon goodies.  The recipe called for two loaf pans, but when I went to pour the batter in, it looked like it would be skimpy divided between the two, so I took my chances and poured all the batter into one loaf pan, for one big, fat loaf instead. The increased loaf size called for 15 extra minutes of baking time as well.  

Everyone was crazy for this and I'll be making it again soon.  It was fantastic alone but otherworldly served with lemon curd and whipped cream.

Lemon Cake 

For the Cake:

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 pound (2-sticks) butter, softened

2 cups sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (from 4-6 lemons)

1/4 cup fresh lemon juice

3/4 cup buttermilk

1 teaspoon vanilla

For the Lemon Syrup:

1/2 cup sugar

1/2 cup fresh lemon juice (from about 2 lemons)

For the Lemon Glaze:

2 cups confectioner's sugar

3 1/2 tablespoons fresh lemon juice

1. Preheat the oven to 350 degrees.  Grease and flour two 8 1/2-by-4 1/4-by-2 1/2 inch loaf pans, and line the bottom with parchment paper.  Into a medium bowl, measure the flour, baking powder, baking soda and salt.

2. In a large bowl, beat together the butter and sugar for 5 minutes.  Mixing at medium speed, add the eggs, one at a time, and then the lemon zest.

3. Combine the lemon juice, the buttermilk, and vanilla in a small bowl.  Add the flour and buttermilk mixtures alternately to the butter and sugar mixture, beginning and ending with flour.

4. Divide the batter evenly between the pans and smooth the tops.  Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

5. Meanwhile, to make the lemon syrup, combine the sugar and lemon juice in a small saucepan and cook over low heat, stirring, until the sugar dissolves.  Remove from heat.

6. When the cakes are done, let them cool for 10 minutes, then remove the parchment and invert them onto a rack set over a tray.  Spoon the lemon syrup over the cakes.  Let cool completely.

7. To make the glaze, combine the confectioner's sugar and lemon juice in a bowl, mixing with a whisk until smooth.  Pour over the top of the cakes, and allow the glaze to dribble down the sides.