Back to that list of yummy things I have made, yet not yet spoken about here. A few weeks ago I needed (yes, needed) to bake a cake. Having limited ingredients (no chocolate?) I decided on a lemon cake. And having a full two quarts of buttermilk in the refrigerator, I decided it needed to have buttermilk. Fortunately I found a recipe that fit the need and it was both lovely and delicious.
I altered the ingredients just the tiniest bit to make it a little easier to make.
grated rind of one lemon
juice of one lemon
1 1/2 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour
1 t. baking powder
3/4 t. salt
1/2 t. baking soda
1/2 cup butter, softened
1 t. lemon extract
1 t. vanilla extract
3 large eggs
1 cup low-fat buttermilk
1 cup powdered sugar
1 1/2 T. fresh lemon juice
1 T. or more half & half
Preheat oven to 350°.
To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.
Coat a 10-inch Bundt pan with cooking spray or shortening; dust with 2 tablespoons granulated sugar.
In a medium bowl, combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy.
Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extracts, beating until well blended.
Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon half & half in a small bowl, stirring until smooth. Add more half & half to achieve a thick, but "drizzle-able" glaze. Drizzle glaze over warm cake.