lemon cake by the barefoot contessa

i am not a baker and i try my hardest not to eat sugar but...on occasion...it nice to bake and enjoy a sweet treat.  i must admit that i usually only bake when i am bringing the delicious baked good to someone else's home for a dinner party or fun event...

when i saw this recipe in ina garten's cookbook...barefoot contessa parties!...i had to try it because it looked so light and lovely and i knew i could serve it with fresh blackberries for the guests that did not care to indulge in cake.  the first time i made this cake, i was totally confused by the recipe so i reorganized it below for any of you who feel like baking something lemon that everyone will love...

(makes two 8-inch loaves)
this recipe has 3 elements: the cakes, the lemon syrup that is poured over the hot cakes, and the glaze.  the ingredients listed are the totals of all 3 elements...so think of the ingredients list as a shopping guide and don't start measuring out each element until you read how to create each of the 3 elements...

ingredients (in this case, shopping guide)/supplies:
-1/2 pound unsalted butter at room temperature (8 ounces) + a little extra to grease the bottom of the pans
-2 1/2 cups of granulated sugar
-4 extra-large eggs at room temperature
-1/3 cup grated lemon zest (about 6 large lemons or 8 smaller ones)
-3 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon kosher salt
-3/4 cup freshly squeezed lemon juice (you will have enough from the zested lemons)
-3/4 cup buttermilk at room temperature
-1 teaspoon pure vanilla extract
-2 cups confectioners' sugar (also called powdered sugar)
-2 loaf pans:  8 1/2 x 4 1/4 x 2 1/2, parchment paper, a mixer with the paddle attachment, a large cooling rack, a cookie sheet,  a sifter, a zester, measuring cups and measuring spoons, an oven, a tooth pick, a whisk and a small sauce pan

measuring/prepping/mixing/baking/cooking:

measure:
cake...
-1/2 pound unsalted butter at room temperature (8 ounces)
-2 cups granulated sugar
-4 large eggs
-1/3 cup of lemon zest
-3 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon kosher salt
-1/4 cup lemon juice
-3/4 cup buttermilk at room temperature
-1 teaspoon pure vanilla extract

lemon syrup...
-1/2 cup granulated sugar
-1/2 cup of freshly squeezed lemon juice

glaze...
-2 cups confectioners' sugar
-3 1/2 tablespoons of squeezed lemon juice

prep:
-preheat oven to 350 degrees
-grease and flour loaf pans (make sure to tap off any excess flour...you just want a thin, even coat)
-line the bottom of the loaf pans with parchment paper (note: i have never done this step and never had an issue skipping it)
-zest the lemons for the 1/3 cup lemon zest (if you cover the zester in plastic wrap, it catches the zest and makes it so much easier)
-squeeze lemon juice into 3 different parts for the 3 elements of the cake: 1/4 cup for the cake, 1/2 cup for the lemon syrup, and 3 1/2 tablespoons for the glaze
-sift together the flour, baking powder, baking soda, and the salt for the cake in a bowl
-combine 1/4 cup lemon juice, the buttermilk, and vanilla for the cake in another bowl

mix:
cakes...
-cream the 8 ounces of butter and 2 cups of granulated sugar in the mixer bowl fitted with the paddle attachment for about 5 minutes...or until light and fluffy
-add one egg at a time to the creamed butter and sugar while the mixer is on medium speed
-add the lemon zest
-add the flour mixture and the buttermilk mixture alternately to the batter, beginning and ending with the flour
-divide batter evenly between the pans and smooth the tops

bake:
cakes...
-bake for 40 mins - 1 hour or until a tooth pick comes out clean (start the lemon syrup after the cakes have cooked for about 35 mins)
-let cake rest for 10 mins before placing them on a cooling rack over a cookie sheet

cook:
lemon syrup...
-after the cakes have cooked for about 35 mins, start the syrup
-combine 1/2 cup granulated sugar with 1/2 cup of lemon juice in a small saucepan and cook over low heat until the sugar dissolves
-pour the hot syrup over the cakes while syrup is hot and after the cakes the cakes are on the cooling racks

glaze...

-combine the 2 cups confectioners' sugar and the 3 1/2 tablespoons of lemon juice in a bowl and mix with a whisk until smooth and set aside until the cakes are completely cool
-allow the cakes to cool completely before pouring on the glaze allowing the glaze to drizzle down the sides

enjoy!

(posted especially for my friend ali who loves lemon and who has to try this cake)