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Incredible Lemon Cake Recipe


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     Incredible Lemon Cake

Category   Desserts - Breads
Sub Category   None

1/2 lb unsalted butter
2 1/2 c. granulated sugar, divided
4 large eggs, room temperature
1/3 c. grated lemon zest
3 c. flour
1/2 t. baking powder
1/2 t. baking soda
1 t. salt
3/4 c. fresh lemon juice, divided
3/4 c. buttermilk, room temperature
1 t. vanilla extract
2 c. Confectioners Sugar
3 1/2 T.. Fresh lemon juice

Preheat oven to 350 degrees. Grease and flour 2 loaf pans, lining bottom with parchment paper. Cream butter and 2 c. sugar until light and fluffy - about 5 minutes. Add eggs, one at a time and lemon zest.
Sift flour, baking powder, baking soda and salt. In a separate bowl, combine 1/4 c. lemon juice, buttermilk and vanilla. Alternate adding flour mixture and buttermilk mixture, beginning and ending with flour mixture. Divide the dough between the pans, smoothing the top. Cook for 45 minutes - 1 hour, until a toothpick inserted in center comes out clean.
Cool cakes for 10 minutes in pans. Meanwhile, combine 1/2 c. sugar and 1/2 c. lemon juice in small saucepan, cooking over low heat until sugar dissolves. Remove cakes from pans and invert them on a wire rack over a jelly roll pan. Spoon lemon syrup over cakes. Allow to cool completely.
Glaze- Combine confectioners sugar and lemon juice, stirring with a whisk until it is smooth. Pour over top of cakes, allowing glaze to drizzle down the sides.
Serving Suggestions
Garnish with lemon slices, raspberries or grean leaves (mint)

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