Lemon Cake

Sometimes lemon cake is what is in order.

Lemon cake goes very well with crystallized violets.

Here's the cake all wrapped up to go to a special function.
And here's a bouquet of flowers to enjoy.



I found this recipe in the New York Times.
It says it was adapted from Barefoot Contessa Parties!" by
Ina Garten.

2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs at room temperature
1/3 cup crated lemon zest (use one of the microplane gadgets, they're great)
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

Heat oven to 350 F degrees.
Line two 8 1/2 x 4 1/2 inch loaf pans
with parchment paper.

Cream butter and 2 cups sugar together for about 5 minutes
till light and fluffy. Beat in eggs one at a time and then
the lemon zest.

Sift flour, baking powder, pabking soda and salt together.
Mix 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk
mixtures alterately to butter and sugar mixture, beginning
and ending with flour.
Divide batter between pans and bake for 45 minutes
to 1 hour until a cake tester comes out clean.

Combine 1/2 cup sugar with 1/2 cup lemon juice in a samall saucepan,
and cook over low heat till sugar dissolves.

When cakes are done, let them cool 10 minutes. Invert them on a rack set
over a tray and spoon lemon syrup over cakes. Let
cakes cool completely.

For glaze, combine confectioners' sugar and remaining 3 1/2 tablespoons
lemon juice in a owl, mixing till smooth.
Poor over top of cakes, and allow glaze to drizzle down the sides.

I think crystallized violets are a must.