I love the month of May! The signs of spring are all around us and the weather is warm, but not too hot yet. Among my family and friends, May has a lot of birthday and anniversary celebrations—and then there is, of course, Mother's Day! I am fortunate to still have my mother in my life. She lives a couple of hours away and I try to spend a few nights with her each month. My mother is a wonderful woman but she has a weakness—she has a scary sweet tooth. She and her roommate Pearl are devout cookie, candy, cake, brownie and ice cream aficionados...it's everywhere in their house! Candy dishes in the living room, baskets of deliciousness on the kitchen counter and always ice cream in the freezer. Every time I stay with her I have to be on my guard.
I am making this scrumptious lemon cake to take to my mother this weekend because she loves desserts and because lemon is her favorite flavor. Although this desert travels well, I imagine it won't last long—none of the sweets in their house ever do. Happy Mother's Day!
Lemon Buttermilk Cake*
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 large eggs, at room temperature
1/3 c grated lemon zest (6 to 8 large lemons)
3 c flour
1/2 t baking powder
1/2 t baking soda
1 t kosher salt
3/4 c freshly squeezed lemon juice, divided
3/4 c buttermilk, at room temperature
1 t pure vanilla extract
For the glaze:
2 c confectioners' sugar, sifted
3 1/2 T freshly squeezed lemon juice
Preheat the oven to 350 degrees. Grease and flour one (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pan. Cream the butter and 2 cups 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, then 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. Pour the batter into the pan and smooth the top. Bake for 1 hour or until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Let the cake cool for 10 minutes then remove the cake from the pan and set it on a rack set over a sheet pan; spoon the lemon syrup over the cake. Allow the cake to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cake and allow the glaze to drizzle down the sides.
Note: I did not do the final glaze on the cake pictured above because I served it with my lemon curd. If you get my blog in your email or follow me on FB, you will see the cake with the glaze there.
*I was inspired to make this cake by a post from Ina Garten. Her recipe makes two cakes but I chose to just make one taller cake. You can totally make two though, they will just be a bit shorter.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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