Wednesday, April 01, 2015

♥ Lemon Cake with Lemon Vanilla Glaze

I love this cake...probably one of the prettiest and most delicious cakes my Mom every taught me how to make. And it is my most requested cake for birthdays and other celebrations. Just a simple lemon cream cake with a lemon vanilla glaze but it makes such a beautiful presentation. It is just as moist as it looks in this picture!

Lemon Cake with Lemon Vanilla Glaze

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 teaspoon vanilla extract
3 lemons, zested
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

Preheat oven to 350 degrees. 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 to 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.

Vanilla Glaze                                                                              

2-3 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted
2 cups confectioners' sugar (8 ounces)
1/4 teaspoon vanilla

Whisk 2 tablespoons lemon juice, melted butter, vanilla, 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. Cut cake into slices and enjoy!

NOTE: This recipe calls for a 12 cup bundt or tube pan. For the cake in the photo I used two 7 inch mini tube pans which was a perfect size to share one and keep one. Here is the link for the Daddio 7 inch tube pan I used. It's only $9.99 at Amazon. Keep in mind whatever you purchase from Amazon through Welcome Home, you donate to the NO KILL Advocacy group to save the lives of dogs and cats who are killed unnecessarily while waiting for their forever home.

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  1. This looks so good. Can't wait to bake it

  2. I love Lemon cake and have been looking for a really good recipe ... Looking forward to making this one ...This cake looks absolutely delicious

  3. Its in the oven and smells wonderful, mmmm

  4. This cake looks so good. I lost my mom a little over a year ago. Her birthday was April 23 and she LOVED lemon. I'm going to make and share this cake in memory of my Mom.

  5. I just lost my dear, dear daughter-in-law, only after which did I learn that she loved lemon (and so do I). I first lamented that I cannot make this for her now, but your idea of sharing it in memory of her is a wonderful idea. I will definitely do that at the right time. Thank you.

  6. I made this for my son's last day of school picnic, and WOWEE. It's SO good. Thank you for sharing!


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