BB: Lemon Cakes... Sort Of

Lemon is used is just about everything I make. My husband has an unnatural love of lemons to the point that I don't throw lemons out after juicing as he will eat them like apples. This bonus BB recipe selected by McKenzie or Kenzies Kitchen, profiled lemon in a big way and I didn't take the bait. The recipe sounded challenging but more lemon didn't so very interesting so I substituted orange zest and juice.

The cakes were similar to a pound cake and truly profiled the fresh orange flavor. The recipe was challenging for a novice baker but the directions were concise easy to follow.

Other than using orange I made a few adjustments: added only 1 1/2 cups of sugar as opposed to 2 cups; poked holes so the syrup would seep into the cake; made only 1/2 the glaze.

We brought this cake with us on our road trip to Montreal and it was a perfect snack! Once again you delivered, Thanks Ina! I am on vacay for a bit, hopefully I return with some blog worthy inspiration.

Lemon Cakes

Barefoot Contessa Parties!, 2001
Servings: 2 loaf sized cake, 20 servings

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure 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. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
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, and 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. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, 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. 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 confectioners' 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.