Perfect Lemon Cake

Ingrédients

• 1 1/2 cups (200g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120 ml) buttermilk ((see above post for substitutions))
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 tablespoons grated lemon zest ((2 lemons))
• 3/4 cup plus 2 tablespoons ((175 g/6.2 oz) granulated sugar)
• 1/2 cup (1 stick/113g) butter, softened
• 2 large eggs (, room temperature)
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1/4 cup freshly squeezed lemon juice ((1-2 lemons))
• 2 teaspoons water
• 1 tablespoon lemon juice
• 1 tablespoon milk
• 1 cup powdered sugar (, sifted)

Préparation

1. 1

   --- Make The Cake ---

2. 2

   Adjust oven rack to middle position and heat oven to 350℉/180℃. Grease a loaf pan, 8½ x 4¼-inch or 9 x 5-inch, or line it with parchment paper.

3. 3

   In a medium bowl, sift together dry ingredients: flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk and lemon juice. Set bowls aside. In another small bowl, toss together sugar and lemon zest until well combined, set aside.

4. 4

   In a stand mixer fitted with the paddle attachment, beat together butter and sugar mixture on medium speed for 3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions, starting and ending with the flour. Do not over-mix.

5. 5

   Scrape batter into prepared pan and smooth the top. Bake for 40-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.

6. 6

   --- Lemon Syrup ---

7. 7

   While cake is in the oven, prepare the syrup. In a small saucepan, combine sugar, lemon juice, and water. Cook on medium-low heat until sugar dissolves and syrup forms. Set aside to cool.

8. 8

   When the cake is done, allow to cool for 10 minutes, then remove from pan and set on a wire rack. Place a tray or pan underneath the wire rack. Poke cake with a toothpick, then brush top and sides with syrup. Allow cake to cool to room temperature.

9. 9

   --- Lemon Glaze ---

10. 10

    In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more lemon juice or sugar as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes. Slice and serve.