Well, thankfully for my waistline and digestion I didn’t eat all of what I’m posting today. A girl’s gotta bake though. And that’s exactly what I did. I derive a significant amount of enjoyment being in the kitchen–creativity brewing, flour flying, and music bellowing. It’s for that reason alone I love to bake and cook for others–therapy session in the works.
Now if I could only do so in a kitchen with exposed brick walls, a copper hood, and a Wolf Range….or at least have some decent lighting and a sharp set of knives? #cookingwoes
If you know me, you know of my sweet tooth. I try to keep it at bay most of the time. One sweet you’ll never catch me ordering is a citrus dessert. Blech. No judgement if you love them–most people do. Ergo, I decided to bake the below dessert/loaf/treat/breakfast. I’m a people pleaser, what can I say. It’s not the healthiest recipe in the least, but I have to throw you a few curve balls now and then to indulge in. Perfect hostess gift, coffee pairing, or ice cream base.
Glazed Lemon Cake (Adapted from Ina Garten)
2 sticks unsalted butter
2 cups granulated sugar
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk
1 tsp vanilla extract
For the glaze:
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F.
Cream the butter and 2 cups granulated sugar in a mixer until light and fluffy, about 5 minutes., Add the eggs, one at a time.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Pour the batter into a loaf pan and bake for 45 minutes to 1 hour.
For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Any exciting eats or bakes recently?