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Last Modified: 10/18/07
First Published: 03/20/07
Views: 300 | | |
| Views: 300 |
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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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