Lemon Heaven~

Thanks to my aunt for providing me a steady supply of lemons from her lemon tree, I have been baking up a frenzy these days. Lemon tarts, lemon cheesecakes, lemon cream. I looked at all my baking pans today and noticed that I haven't used my bundt pan in awhile, so lemon bundt cake it is!

This lemon cake is the most lemony-flavored cake I've ever tasted. And if you like lemons as much as I do, drop what you're doing and make this cake...RIGHT NOW! Not only does the cake contain lemons galore, you pour lemony syrup on top, followed by a generous amount of lemon icing to finish this heavenly treat. The cake itself is actually sugar-free because I substituted Splenda for the sugar...so eat away!

Here's my adaptation of Ina Garten's Lemon Cake using a bundt pan instead:

I love sifting!


The glaze on top. I didn't use as much sugar so it was kinda watery, but delicious!


My little baby out of the oven, ready for its lemon syrup bath.


Finishing touch...lemon glaze. I like that the icing wasn't think, but very light.




Final product: Moist, lemony, cake with a pound cake-like consistency, although it's not as dense as normal pound cakes.


Ingredients:
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar (Splenda is OK for you diabetics)
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 plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted

1. Heat oven to 350 degrees. Grease and flour one bundt pan
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between loaf pans or one bundt pan, smooth tops, and bake for ~45 minutes, until a cake tester (or toothpick) comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cake is done, carefully Invert it onto a rack set over a tray, and spoon lemon syrup over it. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.