Someone at Cook's Country went to a lot of trouble to bring this fine cake into existence. We have not found any way to improve on it, so unexpectedly delicious and moist. In order to have your cake turn out just right, we suggest that you do follow the directions as they are given and not fool around with substitutions. Go ahead and buy buttermilk, unsalted butter, and cake flour. It makes a difference.
Cake:
- 2-1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk, room temperarture
- 3 tablespoons grated zest
- 1/4 cup juice from 3 lemons
- 1 teaspoon vanilla extract
- 1-3/4 cups granulated sugar
- 6 oz unsalted butter (1-1/2 sticks) softened
- 3 large eggs plus 1 egg yolk room temperature
Glaze
- 3 cups confectioners' powdered sugar
- 3 Tablespoons lemon juice
- 2 Tablespoons buttermilk
Cake:
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13x9 inch baking pan (preferably glass). Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
- With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup sugar mixture to small bowl, cover, and reserve. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.
- Scrape batter into prepared pan and smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
- Cool the cake in the pan 5 minutes. Turn out on a rack, remove the paper and cool completely (1-2 hours).
Glaze:
- Meanwhile, whisk confectioners' sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. Serve.
