Wednesday, June 25, 2008

Lemon Glazed Cake

This cake is a delight - very verstatile to change the flavors around - lemon, orange, almond, rum - you get to be creative with whatever is around. And frankly, I haven't baked it in a while - confession - this is an OLD picture. But I get tired of seeing the same old thing on my page, and I am flat out of time this week, so here ya go! Z and I are baking tomorrow, so there may be tartlettes to post later this week. Then, the Daring Bakers' Challenge gets posted on Sunday the 29th - whee!!! It's a good one!

Lemon Cake

3 cups flour
1/2 t. soda
1/2 t. baking powder
1 t. salt

1 cup butter
2 cups sugar
4 eggs
1 t. vanilla
Grated rind and juice from one lemon
1 cup buttermilk

Sift dry ingredients together, set aside. Cream butter and sugar, add eggs, vanilla and lemon. Beat with an electric mixer 3 minutes. Add dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Pour batter into a very well greased and floured tube or bundt pan and bake 60-70 minutes or until golden brown and cracked on top. Do not remove cake from pan until it is completely cool. It should come out perfectly.

Lemon Glaze: Mix confectioners’ sugar and lemon juice to make a thin glaze. Brush/pour over cooled cake.


Ann said...

GORGEOUS! Isn't there something so refreshing, but still totally indulgent, about a lemon cake? And then throw on a little glaze....heavenly! Can't wait to see what you're up with the Darings! :)

Kim said...

Old picture or not, I can't resist a lemon cake. Will check back on the tarts.

Lisa said...

Ann - yes, the tartness of the lemon cake seems to cancel out all the calories! it's a miracle . . .

Lisa said...

Kim - somehow I knew you would love the lemon! but good lord, I didn't take a single picture of the baking extravagana! Daring Bakers tomorrow!

CookiePie said...

Ooooo - cherry and cream cheese, delish!! Looks great!

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