Lemons! This has to be the best lemon cake I have ever tasted! The fresh lemons you use in the recipe add that perfect touch to this. The recipes makes 2 loaves but when I first tried it, I cut it in half and made one. My logic was “What if we don’t like it? What will I do with the other loaf?” Ha! It was good and gone the same night I made it! Two loaves will be made from now on! If you don’t put the glaze on it you can freeze a loaf, that is if you have any left to freeze! This is another Pinterest find and I found the recipe at this site. Glorious Treats and adapted it slightly. While this isn’t a 1-2-3 recipe like I usually do, it is WELL worth the time to make.
For the Lemon Cake
- 1 1/2 cups cake flour
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 1/4 cups sugar
- 8 large eggs at room temperature
- 1 tsp lemon zest grated
- 1/4 cup fresh lemon juice
- 2 cups 4 sticks unsalted butter, melted and cooled
- 1/2 cup sour cream at room temperature
- 2 tsp vanilla
For the Lemon Syrup
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
For the Lemon Glaze
- 2 cups confectioners’ sugar
- 4-6 Tablespoons fresh lemon juice
To make the cakes:
- Preheat oven to 350 degrees. Spray sides and bottom of loaf pans with non-stick cooking spray. Line bottom of pans with parchment paper and spray the paper, too.
- In a medium bowl, whisk both flours, baking powder, baking soda and salt together in a medium bowl.
- In a small bowl, combine the sugar and lemon zest. This will help the zest to disperse easily in the batter. Sometimes it will stick to the beaters or clump. The sugar coats the zest.
- In a large mixing bowl, blend the sugar and zest mixture, eggs, and lemon juice with an electric mixer until combined.
- Add the melted butter to the batter, slowly while mixing.
- Then add the sour cream and vanilla and mix until combined.
- Add in the flour mixture, a little at a time, until all the flour is combined into the batter. Be sure to not over mix.
- Divide the batter evenly between the prepared pans.
- Bake in oven for 20 minutes then reduce the oven temperature to 325 degrees and bake another 30-35 minutes, or until toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15-20 minutes.
To make the Lemon Syrup:
- Over medium heat, heat the lemon juice and sugar in a small saucepan until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside.
- Line a baking sheet pan with parchment paper and place the baked loaves onto the pan.
- Use a wooden skewer to poke holes in the tops and sides of the loaves. Don't be shy with the poking.
- Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Use up all of the syrup.
- Let the cakes cool completely, at least 30 minutes.
Make the Lemon Glaze:
- In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of lemon juice.
- The mixture will be thick but it will still be pourable. If you find the mixture is too stiff, add a little bit more lemon juice – a little at a time (up to another 2 tablespoons lemon juice) and whisk again.
- Pour the glaze over the top of each loaf and let it drip down the sides. Allow the lemon glaze to harden, about 15 minutes, before serving.
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