I haven't had a cookie in eight days, which must be some sort of record. Noticing some soon-to-expire buttermilk in the fridge, I set about finding a recipe that would satisfy both my frugality and the mounting cravings.
I must say, as an aside, that my lack of recipe posts may be from a result of trying to be more healthy, i.e., to Get My Crap Together (unofficial RS theme of 2006). I think the restraint will be short-lived as I would much rather exercise more than eat less.
This cake turned out great. The texture is soft without being flimsy, and moist without being soggy. This recipe is adapted from Baking at Home from the Culinary Institute of America. (Note that these recipes have been adapted to work at high altitude.)
Lemon Buttermilk Cake
2 2/3 c. all purpose flour (I increased to 12 oz. flour, which is about 2 3/4 c.)
1/2 t. baking soda
1/4 t. salt
1 c. unsalted butter, room temp
1/3/4 c. sugar
1 T. lemon zest
4 lg. eggs, room temp
1 1/4 c. buttermilk, room temp
5 T. lemon juice (divided use)
3/4 c. powdered sugar
1 T hot water
Preheat oven to 350 degrees F. Grease and flour 9-inch Bundt pan. Sift together flour, baking soda, and salt into a bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and lemon zest on medium speed, scraping down the bowl with a rubber spatula as needed, until the mixture is mooth and light in texture, about 5 minutes. Add the eggs one at time, beating well and scraping down the bowl after each addition. Add the eggs one at a time, beating well and scrapig down the bowl after each addition.
Alternate adding the sifted dry ingredients and buttermilk to the creamed mixture in 3 additions, mixing on low speed until just incorporated. Increase the speed to medium and mix until very light and smooth,m another 2 minutes. Add 4 T. of the lemon juice last and blend just until evenly mixed, 30 seconds.
Pour the batter into the prepared Bundt pan and bake until the center of cake springs back when touched and a skewer inserted near the center of the cake comes out clean, about 45-55 minutes.
Remove cake from oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or a table knife. Invert the pan and turn out the cake.
For glaze, combine powdered sugar, hot water, and remaining 1 T. lemon juice and stir until very smooth.
I must say, as an aside, that my lack of recipe posts may be from a result of trying to be more healthy, i.e., to Get My Crap Together (unofficial RS theme of 2006). I think the restraint will be short-lived as I would much rather exercise more than eat less.
This cake turned out great. The texture is soft without being flimsy, and moist without being soggy. This recipe is adapted from Baking at Home from the Culinary Institute of America. (Note that these recipes have been adapted to work at high altitude.)
Lemon Buttermilk Cake
2 2/3 c. all purpose flour (I increased to 12 oz. flour, which is about 2 3/4 c.)
1/2 t. baking soda
1/4 t. salt
1 c. unsalted butter, room temp
1/3/4 c. sugar
1 T. lemon zest
4 lg. eggs, room temp
1 1/4 c. buttermilk, room temp
5 T. lemon juice (divided use)
3/4 c. powdered sugar
1 T hot water
Preheat oven to 350 degrees F. Grease and flour 9-inch Bundt pan. Sift together flour, baking soda, and salt into a bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and lemon zest on medium speed, scraping down the bowl with a rubber spatula as needed, until the mixture is mooth and light in texture, about 5 minutes. Add the eggs one at time, beating well and scraping down the bowl after each addition. Add the eggs one at a time, beating well and scrapig down the bowl after each addition.
Alternate adding the sifted dry ingredients and buttermilk to the creamed mixture in 3 additions, mixing on low speed until just incorporated. Increase the speed to medium and mix until very light and smooth,m another 2 minutes. Add 4 T. of the lemon juice last and blend just until evenly mixed, 30 seconds.
Pour the batter into the prepared Bundt pan and bake until the center of cake springs back when touched and a skewer inserted near the center of the cake comes out clean, about 45-55 minutes.
Remove cake from oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or a table knife. Invert the pan and turn out the cake.
For glaze, combine powdered sugar, hot water, and remaining 1 T. lemon juice and stir until very smooth.
4 comments:
It looks really good! I can never get my glaze to come out like that.
our family loves lemon cake...i'm going to have to try this one out!
I also love citrus type cakes. for Amy Curtis' birthday in 2006 I made her an orange cake. It looked so good I came home and made one for my family! :)
"get your crap together" runs through my mind about once a week...at least! ha ha ha
I can attest to everyone that the cake is delicious. One of the perks of being across the street from the iron homemaker is the scrumptious food you get to taste. Thanks Cathy for sharing! How's running going? I got back on the treadmill this morning after taking a break this week! Soon we need to start running together!
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