This cake is glazed with an intensely lemony syrup that keeps it moist for several days. It is tailor made for a long weekend, providing dessert the first night and leftovers for nibbling in the following days. Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, Ten Speed Press, 2009.
- Prep Time :
- Cook Time :
- Ready Time :
1 hour, 5 min
- 4 cups Stone-Buhr All Purpose flour (1 lb. 4 oz.)
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 -1/2 stick unsalted butter room temperature
- 2 -1/2 cups granulated sugar
- 4 eggs room temperature
- 1 -1/4 cup buttermilk room temperature
- 1/4 cup lemon juice
- 2 tablespoons lemon zest finely chopped
Preheat oven to 350°F. Grease and lightly flour a 10-inch tube pan.
Measure dry ingredients into a bowl and whisk to combine.
Using a stand mixture with the paddle attachment, beat butter and sugar on medium high seed until mixture is very light in color (almost white) and texture is fluffy, about 6 minutes. Scrape bottom and sides of mixing bowl a few times during the process to entire that butter is evenly incorporated.
Crack eggs into a liquid measuring cup and, with mixer on low speed, slowly add eggs letting them fall into the bowl one at a time and incorporating each egg completely before adding the next. Scrape bottom and sides of bowl.
Measure buttermilk and lemon juice into same liquid measuring cup used for eggs and stir in lemon zest. With mixer on low speed, add one-third of dry ingredients, then half of buttermilk mixture, mixing just until combined after each addition. Repeat, using half of remaining dry ingredients and all of remaining buttermilk. Add remaining dry ingredients and stop mixture before fully incorporated. Finish mixing by hand, using a sturdy spatula and being sure to scrape up from bottom of bowl.
Scrape batter into prepared tube pan and use spatula to smooth surface of batter. Run a paring knife through batter in one smooth motion, 1-inch from the edge of the pan to help cake rise evenly. Bake 45 minutes, rotate pan and reduce temperature to 325°F. Bake 30 to 35 more minutes. The cake is ready when it pulls away from edges of the pan slightly and springs back when pressed lightly in center. The top will probably split. Use a cake tester to check doneness.