lemon cake

Here is a recipe that I have not made for years. I find that it is this time of year that I really start craving the tart/sweet combination. It could be the yearning for fresh local produce and the tiring of all the apples, pears, bananas that get eaten throughout the winter season. It could just be the need for something that really wakens up the taste buds. Whatever the reason, this lemon cake definitely hits the spot on such a dreary, rainy day. I found myself going to this recipe, one fr0m the Barefoot Contessa, because of the triple shot of lemon. There's lemon juice and zest in the loaf, lemon syrup soaked into the cake after it comes out of the oven and the lemon glaze drizzled on after it has cooled. If you're gonna go the route of citrus, you might as well go all the way! And if you are wanting a slice, you better hurry!

Lemon Cake - makes 2 loaves

1 cup unsalted butter, at room temperature

2 1/2 cups granulated sugar, divided

4 large eggs, at room temperature (Ina asks for extra large but I didn't have any)

1/3 cup grated lemon zest (4-6 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 35o degrees F. Grease and flour 2 (81/2 by 41/2 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 alternatively 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 he 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 smoother. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.