Blair and I have now been in our house for a little over a year now and honestly I wouldn’t change anything about our decision to move here. It was funny because I was the one who was holding back about buying this house, for some reason I just wasn’t quite sure of it, but now I have realized that Blair was pushing it for a reason. It is the perfect mix of modern conveniences like the updated bathrooms and kitchen. Yet there is still charm, think a corner brick fireplace and stained glass window in the dining room. Along with the house being wonderful, we also are in a great location and live on a dead-end street. I love pulling up when the weather gets warmer and seeing the kids playing in the street without a care in the world.
If all of those things weren’t awesome enough, our neighbors are just as great. Many of them are older which means they look out for your house while you spend the day at work. They are also generous, they will lend you things you don’t have and make sure that you are doing alright. When we first moved in, we saw this kindness. Our one neighbor brought us the most delicious lemon cake/bread. It was to die for. It was moist and had a lemon flavor that was just right. Every time I see this said neighbor, I forget to ask her for the recipe. You better believe I was kicking myself when I walked into the grocery store recently and saw all the beautiful winter citrus lined up.
For some reason after seeing the lemons, the craving for this cake struck. I know I could just walk over to get the recipe from her, but they have had a lot on their hands with a kitchen reno, I don’t even know if she would be able to locate the recipe. So instead I went to another trusted source, Ina Garten. This lemon cake is a perfect stand in until I get the recipe. It is incredibly moist, thanks to the lemon syrup that gets drizzled on. And the lemon sugary glaze finishes it off nicely. With all the beautiful lemons out there right now, this cake is the perfect way to enjoy them!
Lemon Cake Recipe
Yield: 2 loaves
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
What you’ll do:
Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, beating well after each addition. Add the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a toothpick comes out clean.
Combine the remaining 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing until smooth. Pour over the tops of the cakes evenly.
Source: Ina Garten, Barefoot Contessa Parties!