I made two lemon cakes the day I made this cake and my family ate them all in less than 12 hours! I didn't realize that they liked lemon so much, but they do. This cake was the first to go. It was full of lemon flavor and really delicious!
Ina's Lemon Pound Cake
For the cake:
1/4 pound (1 stick) butter, at room temperature
1 1/4 cup granulated sugar, divided
2 large eggs, at room temperature
2 tablespoons grated lemon zest (3-4 large lemons)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup plus 1 tablespoon freshly squeezed lemon juice, divided
1/3 cup plus 1 tablespoon buttermilk, at room temperature
1/2 teaspoon pure vanilla extract
For the glaze:
1 cup confectioner's sugar, sifted
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 1 loaf pan.
Cream the butter and 1 cup 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, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 30ml (1/8 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 tops, and bake for 45 minutes to an hour, until a cake tester comes out clean.
Combine 1/4 cup granulated sugar with the 1/4 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 confectioner's sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Yield: 1 loaf
Recipe adapted from: Not Derby Pie