#1 Recipe- Ina Garten's "Lemon Cake".........
Monday, May 5, 2008
I'm sure most of you are familiar with Ina Garten, aka., the "Barefoot Contessa". Ina is the author of a series of wonderful cookbooks & is host of her own show on the FOOD NETWORK. Her recipes are among some of my very favorites!....I'm not sure if I've cooked anything of her's that didn't turn out perfectly! ...very fresh, seasonal ingredients made into simple, but incredibly beautiful food!.....That brings me to my next "announcement",..... With this blog I am going to begin a list of some of my best "tried & true" recipes,... some of my own ( yes, I love to cook!!), as well as great recipes from well-known chefs who you may be familiar with, but whose recipes you may not have had a chance to try. I know I am always on the lookout for a new dish, so I think this might be fun!... I will be adding a recipe every Monday & Friday, starting tonight...something that has worked well for me, here in my kitchen! Please let me know how you do & what you think of the featured dish!...Happy Cooking!!!............
Ina Garten...looking pretty all in "white", carrying a luscious bouquet of hydrangeas.....
Ina Garten's "Lemon Cake"....This cake is just amazingly good!!!....you make the "cake" itself, then pour a lemon "syrup" over the cooling cake & then top it off with a lemon "glaze"....The perfect recipe for the "Warm Weather Days of Summertime".....Let me know your thoughts!!
Lemon Cake
Ingredients
1/2 pound unsalted butter at room temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose 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, at room temperature
1 teaspoon pure vanilla extract
For the glaze
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice
Method
1. Preheat the oven to 350°F (175°C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
3. 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.
4. 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 and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
5. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
