This moist, lemony cake is a perfect brunch or picnic cake.
| Batter |
| 1/2 pound unsalted butter, at room temperature |
| 2 cups sugar |
| 2 1/2 cups all-purpose flour |
| 2 teaspoons baking powder |
| 4 large eggs |
| 1/3 cup lemon juice |
| 2 teaspoons vanilla extract |
| 3 egg yolks |
| 1/2 cup buttermilk |
| 1 tablespoon grated lemon zest |
| |
| Lemon Glaze |
| 1/2 cup sugar |
| 1 tablespoon strained lemon juice |
| 1 teaspoon vanilla extract |
| |
| 1 10-inch Bundt pan, buttered and floured |
1. Set a rack in the lower third of the oven and preheat to 325 degrees.
2. Combine butter, sugar, flour and baking powder in mixer with paddle.
Beat on low speed 2 minutes. Combine remaining ingredients and add to
mixer in three additions, beating 1 minute between each addition. Scrape
batter into prepared pan and bake until cake is well risen and well colored
and a knife inserted between the edge and tube emerges clean, about 1
hour. Place cake on a rack in pan.
3. For glaze, combine 1/2 cup water and sugar and bring to a boil in
a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake
and brush glaze evenly all over outside of cake. Allow to cool.
