Barefoot Contessa Lemon Cake
I picked some lemons yesterday and plan to make a couple of loaves of the Barefoot Contessa Lemon Cake, I hope Contessa at least wears socks since it's going to be a cool morning on the tile floors in the kitchen.
While I wait for the butter and eggs to come to room temperature, I'll post a photo of the lemons and the recipe.
Ponderosas from my seed-grown trees
Here is the recipe
INGREDIENTS
for the cake
1 1/2 sticks of butter at room temperature
2 1/2 cups granulated sugar (I like Zulka)
4 extra-large eggs at room temperature
1/3 cup grated lemon zest
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup fresh squeezed lemon juice
3/4 cup buttermilk at room temp
1 tsp vanilla extract
for the glaze (optional)
2 cups confectioners sugar
3 1/2 Tbs fresh squeezed lemon juice
DIRECTIONS
Make the cake
1. Preheat oven to 330F. Grease two 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans.
2. Cream butter and 2 cups sugar (leaving 1/2 cup for later) in the bowl of an electric mixer, fitted with the paddle attachment, for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and add the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/2 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide batter evenly between the pans, smooth the tops, and bake for one hour, or until toothpick comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves to make a syrup. When the cakes are done, let them cool for ten minutes, then invert them onto a rack set over a tray. Turn the cakes right-side up and spoon the lemon syrup generously over the mounded tops, allowing the syrup to dribble down the sides. Let the cakes cool completely.
Make the glaze (optional)
5. Combine the confectioners sugar and lemon juice in a bowl, mixing with a whisk until smooth. Pour over the top of the cakes and allow the glaze to dribble down the sides.
My Comments:
The above recipe increased the lemon juice in the cake batter by 1/4 cup from the original recipe to keep the cake moist.
I make my buttermilk by adding 1 tsp lemon juice to 3/4 cup milk and letting it curdle while the butter and eggs come to room temp.
Since there are two different glazes and since I like the tartness of the syrup that is allowed to soak into the cake, I have never done the second glaze I have marked as optional.
The loaves can be wrapped in saran wrap and frozen. When ready to eat, remove from the freezer and thaw still in the saran wrap.
Comments (26)
poncirusguy6b452xx
7 years agoRelated Discussions
RECIPE: Kitchenaid mixer question?
Comments (31)Hi All, I am a KA newbie. It's still in the box. I grew up with a hand mixer but am a serious baker around the holidays. Giada and Contessa made it look so easy that I treated myself and bought the 5qt. I found this post while looking for a carrot cake recipe for the KA. I have the shredder attachment and don't know if I should buy big carrots or small, and if it shreds them real fine and good.. After reading your posts I guess I'll mix the carrot and coconut in by hand. I was thinking of using my old BH&G RedBook carrot cake recipe which calls for coconut, pineapple, carrots, raisins and walnuts. Any advice on how to proceed with carrot cake is welcome. Oh! And -should I run the parts thru the dishwasher after I take it out of the packaging or rinse it with hot water only? I'll check in later,gotta run to work.. ;) Dee...See MoreLooking for a heavy lemon bundt cake recipe
Comments (12)I am not a fan of the poppyseed versions of lemon cakes. I remember they were really popular years ago. I much prefer a really "lemony" cake with a dense texture. If that is what you are hoping to achieve, here are a couple more that may be worth considering. Lemon Yogurt Cake 2006, Barefoot Contessa at Home, All Rights Reserved Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice For the glaze: 1 cup confectioners' sugar 1/3 c confectioners sugar 2 tablespoons freshly squeezed lemon juice 1/3 c lemon juice Directions Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. Glazed Lemon Sour Cream Cake Posted by Beth4 04/10 From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1-3/4 cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1-1/2 cups powdered sugar 1/2 cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it�s absorbed as you pour. Let the cake come to room temperature. Linda...See MoreI looooove lemon!
Comments (30)This is one of my favorite gluten-free cookie recipes. Gluten-free White Chocolate Lemon Cookies Ingredients: 1 cup Unsalted Butter, slightly softened 3/4 cup Brown Sugar 1/2 cup White Sugar 2 Eggs 1/2 tsp Almond Extract 2 Tbs Lemon Zest 2 1/2 tsp Lemon Juice 3/4 cup Sorghum Flour 3/4 cup Rice Flour 1/2 cup Tapioca Starch/Flour 1/2 cup Potato Starch 1 tsp Baking Soda 1/2 tsp Baking Powder 1 tsp Xanthan Gum 1/2 tsp Salt 12 oz White Chocolate, chips or chopped Optional Sugar Roll: 1/2 cup Fine Sugar mixed with 1 Tbs lemon zest. Directions: Preheat oven to 350F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until creamy, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the almond extract, lemon juice, and lemon zest. Add the dry ingredients and mix until just blended. Gently stir in the white chocolate. The dough will be soft, and slightly sticky. You can work with it as is, or refrigerate it for an hour or two to make it easier to work with. Spoon (I used a small scoop) a full tablespoon of dough and roll gently into a 1" ball. Optionally, you can roll the ball into the sugar-zest mixture. Not necessary, but a nice touch. Bake on parchment paper-lined cookies sheets approximately 12-13 minutes until the edges start to get golden. Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. These can be served as is, sprinkled with powdered sugar, or drizzled with a mix of 1/2 cup powdered sugar mixed with 1-2 Tbs lemon juice. Makes about 4 dozen cookies. Here is a link that might be useful: Blog post for this cookie...See MoreLOOKING for: A Rich Moist Homemade Chocolate Cake
Comments (11)Is your oven temperature uneven (hot spots?)or not the right temp? Test the cake with a tester or toothpick near the center 5-10 minutes earlier than a recipe calls for. It should come out clean without crumbs sticking to it. You can use a regular chocolate frosting with this if you prefer as I do: DARK CHOCOLATE CAKE W/WHITE BUTTERCREAM FROSTING 2 cups flour 1/4 tsp salt 1/4 tsp freshly grated nutmeg 1 1/2 tsp baking soda 4 squares (4 oz) unsweetened chocolate 1/2 lb unsalted butter, softened 1 3/4 cups sugar 4 eggs 1 1/3 cups buttermilk 1 tsp vanilla Preheat oven to 325° with the shelf positioned in the lower 1/3 of the oven. Line two 9" lightly greased & floured cake pans w/circles of parchment. (You can dust the pans w/cocoa instead if you like.) Whisk together the flour, salt, nutmeg & baking soda & set aside. Melt the choclate in the top of a double boiler over hot, not boiling water. Remove the chocolate from the heat & stir until smooth. Let cool. Cream the butter & sugar until light & fluffy, stopping the mixer to scrape the bowl & beaters several times. Add the eggs 1 at a time, beating after each addition. Add the flour mixture & buttermilk alternated to the batter, beginning & ending w/the flour mixture & mixing well after each addition. Stir in the vanilla & cooled chocolate, blending just until the color is even. Pour the batter into the prepared pans. Smooth the batter level, then spread it slightly from the center toward the edges of the pan so that the cake will rise evenly. Bake 35-45 minutes or until the top is lightly springy to the touch & a tester inserted in the center comes out clean. Remove the layers from the pan & cool completely on wire racks. Prepare the frosting. Center 1 of the cake layers on a serving plate & cover w/frosting. Place the 2nd later on top & frost the top & sides of the cake w/the remaining frosting. (Put the top of the layers upside down on the platter so the bottom is on top in case the cake "domes" a bit. You'll have a nice flat surface that way.)~~ WHITE CHOCOLATE BUTTERCREAM 6 TBL heavy cream 4 oz white chocolate, chopped fine 1/4 cup creme de cacao 1/2 lb unsalted butter, softened 1 lb confectioners' sugar (4 cups) Cream the cream to a boil in a small saucepan. Pour the hot cream over the chopped white chocolate & stir until completely smooth. Stir creme de cacao into the white chocolate into the white chocolate mixture. Col, stirring occasionally. Cream the butter in a large bowl. Add the confectioners' sugar & beat 5 minutes until light & fluffy. Add the white chocolate mixture to the butter mixture gradually, beating at low speed until the desired ocnsistency is reached. Decorate with dark chocolate shavings.~~Save the Brandywine Valley...See More
John 9a
7 years agolast modified: 7 years agoJohn 9a
7 years agoHere are some photos of the cake in the making.
I used 100% whole wheat flour instead of the all-purpose called for...I increased the leavening a tad and increased the lemon juice a tad to hopefully compensate for the heavier flour. By the way, I highly recommend using two separate measuring cups for the lemon juice in the recipe! Put 1/2 cup in one for the cake and 1/2 cup in another for the lemon syrup drizzle.....same goes for the sugar.
Here are the ingredients. Oh, another modification I made in this run was to blend some satsuma orange juice I already had on hand with the lemon juice.
And the cake pans just before going into the oven for an hour. The raw batter smells so good, I promise you will want to dive in :>)
John 9a
7 years agoFinished product!
This after spooning the lemon syrup over the loaves. Don't be too shy with the lemon syrup....flip the loaves over and spoon a little over the bottoms too. It should soak into the loaf, not just be a surface sheen.
This is great with whipped cream or a dip of ice cream.
John 9a
7 years agoLOL! I really wish I could share with my more northern friends. I can't really grow apples and cherries here so I guess it all comes out in the wash.
I also need to do the same for a little meyer I have. I traded a fig tree for it a year or two ago. It had been in a nursery pot for a long time and has this really thick trunk but only has lots of spindly branches since it was pruned back frequently. I let it grow a few lemons this year but it needs some growing time.
It's really a different topic I guess but since we are on meyers now, here it is. Think I should selectively prune off some of the lower branches next spring so the upper branches will grow more or will it just sprout more branches? It's not in the best location here under a pecan tree but I'm running out of full sun locations. Johnm may want to chime in!
John 9a
7 years ago
sunshine (zone 6a, Ontario,Canada)
7 years ago
andy99mich
7 years agolast modified: 7 years ago
Laura LaRosa (7b)
7 years agoJohn 9a
7 years agoponcirusguy6b452xx
7 years agokos_toni09
7 years agoJohn 9a
7 years agoJohn 9a
7 years agokos_toni09
7 years agoJohn 9a
7 years agoAdding a "serving suggestion" photo since I recently pulled one of the cakes from the freezer.
John 9a
7 years agoLaura LaRosa (7b)
7 years agoLaura LaRosa (7b)
7 years agoJohn 9a
7 years ago
kos_toni09