Inspired by the Lemon Cake in Ina Garten's cookbook (Barefoot Contessa Parties) usually made in loaf pans I used a bundt pan. In addition, I topped it with cream cheese frosting that I thinned out with half & half which was a yummy lighter bite of sugary goodness.
Ingredients
Cake
- 1/2 pound of unsalted butter
- 2 1/2 cups granulated sugar
- 4 eggs room temperature
- 1/3 cup grated lemon zest
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup fresh lemon juice
- 3/4 cup buttermilk room temperature
- 1 tsp vanilla
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 ounces cream cheese, room temperature
- 4 cups powdered sugar
- 2 tbsp vanilla
- 1-2 tbsp half~half
Instructions
- Cake: Preheat oven to 350°. Grease a Bundt cake pan.Cream the butter and two cups of sugar in the mixer for about 5 minutes until fluffy. With the mixer running, add eggs one at a time and lemon zest.In a separate bowl combine flour, baking powder, baking soda and salt. In a different bowl combine 1/4 cup lemon juice, buttermilk and vanilla together. Alternate adding these ingredients to the creamed butter and sugar mixture starting and ending with the flour mixture. Once completely added pour the batter into the Bundt pan and bake for 45-50 minutes. Depending on your oven the cake may take longer to bake. Frosting:Beat together butter and cream cheese until smooth add the powdered sugar and vanilla and one T at a time of Half& Half until the frosting is thin but not runny and once the cake is cooled spread the frosting over the top of the cake. HAPPY EATING!!
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