Monday, July 20, 2015

Lemon Buttermilk Cake

I made this back in the Spring for a neighbor's open house. As it was a big hit and so easy to make, I'll be adding this to a future class. I made it again last week and it was even better this time. The original recipe is posted on the Epicurious site but this version is my slightly different take on it. It's a Bundt cake so requires a Bundt pan but the original recipe also has an alternate version as cupcakes.








Ingredients
1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
1 3/4 cups sugar
2 2/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 tablespoon lemon zest
5 tablespoons lemon juice, divided
4 large eggs, at room temperature
3/4 cup confectioners' sugar, plus more as needed

Directions
Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan.

In a stand mixer fitted with the paddle attachment, cream the warmed butter at low-medium speed for about a minute to get it somewhat creamy. Keep the mixer running and slowly add the sugar continuing to mix until smooth and light in texture, about 5 minutes.

While the butter and sugar are beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.

Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.

Pour the batter into the prepared Bundt pan. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes.

Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.

In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency (similar to that of honey). Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate. Slice and serve at room temperature.