Lemon Cake

If you like lemon you will love this cake. I saw this recipe on Barefoot Contessa and couldn't wait to make it.  It has a great lemon flavor and it melts in your mouth. This one is diffidently a winner.

Ingredients

2 sticks unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 large eggs at room temperature
1/3 cup lemon zest (6-8 lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk
1 tsp vanilla extract

for the glaze:

2 cups granulated sugar sifted
3 1/2 TB freshly squeezed lemon juice

for the frosting:

8 oz cream cheese
1/2 stick butter
2 tsp vanilla extract
1 box confectioners sugar (sifted)

Directions

Pre heat oven to 350 degrees
Grease 9x13 baking pan or 2 loaf pans

With mixer cream butter and 2 cups granulated sugar until light and fluffy, about 5 minutes.  Add1 egg at a time then 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.   Pour into 9x13 pan or 2 loaf pans.  Smooth the top of the batter and bake 45 minutes  or until cake tester come out clean.

Glaze Directions

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in small saucepan and cook over low heat until sugar dissolves.  When cake is done, allow to cool for 10 minutes.  spoon the glaze over the top of the cake and allow it to penetrate the cake.  Cool completely and frost with cream cheese frosting.

Cream Cheese Frosting Directions

Beat cream cheese, butter together until creamy.  Add vanilla and 1 cup at a time add confectioners sugar until desired consistency.