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.
Garnish with lemon slices, raspberries or grean leaves (mint)
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