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Last Modified: 10/18/07
First Published: 03/20/07 Views: 284 | |
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Serving: Makes 2 loaves * 1 Cup (2 sticks) unsalted butter, softened, plus more for pan * 3 Cups all-purpose flour (spooned and leveled), plus more for pan * 3/4 Cup low-fat buttermilk * finely grated zest of 2 lemons * 1/3 Cup fresh lemon juice (about 2 lemons) * 1 1/2 Teaspoons salt * 1/2 Teaspoon baking powder * 1/2 Teaspoon baking soda * 2 Cups sugar * 5 large eggs * Lemon Glaze 1. Preheat oven to 350 degrees;, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans. 2. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. 3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each. 4. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix). 5. Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing. 6. Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes. Lemon Glaze * 2 Cups confectioners' sugar * 3 to 4 Tablespoons fresh lemon juice
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