Lemon Buttermilk Cake

Think celestial rays of sunshine coursing through the vibrant cover of blue sky. The pure taste of summer. The stringent scent of lemon pops with tart clean refreshment. But, in cake form. I had a blast making this cake. I loved the velvety smooth texture of the batter. The fragrant aroma of the lemons reminiscent of lemon ice. And the silky buttery lemon flavor that makes it irresistible not to cut another sliver.

Source: Cook’s Country August/September 2008
2 1/2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk, room temperature
3 tbsp grated lemon zest (about 3 lemons)
1/4 cup fresh lemon juice
1 tsp vanilla extract
1 3/4 cups granulated sugar
12 tbsp (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature

3 cups confectioners’ sugar
3 tbsp lemon juice
2 tbsp buttermilk

Adjust oven rack to middle position. Heat oven to 325 degrees. Grease and flour a glass 13 x 9-inch baking pan.

Combine flour, powder, soda and salt in a medium bowl. Combine buttermilk, lemon juice and vanilla.

Beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Reserve 1/4 cup of sugar mixture; cover and set aside. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Add eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Mix until smooth about 30 seconds.

Scrape batter into prepared pan an smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

For the glaze:
While cake cools, whisk confectioner’s sugar, lemon juice and buttermilk until smooth. Gently spread over warm cake. Sprinkle evenly with reserved sugar. Cool completely, at least 2 hours.

Variations:
Substitute for cake flour- 2 cups plus 3 tablespoons all-purpose flour and 5 tablespoons corn starch.