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My youngest son, Lewis, called and asked for a recipe for lemon cake. His wife told him she would love a lemon cake (made from scratch) for her birthday cake! I emailed him the following recipe and tonight he sent pictures. WOW... a husband who can bake a special cake for his bride! I'm impressed! I just wish I lived closer so I could try a piece of this special cake.

Well, if Lewis can take over some kitchen duties I'm sure you can too. Perhaps I'll stir up and bake one of these cakes to share with my book club Monday! (Good idea.)


½ pound Unsalted Butter (at room temperature) (2 sticks)

2 ½ cups Granulated Sugar (divided)

4 Extra-Large Eggs (at room temperature)

⅓ cup Lemon Zest (grated, 6 to 8 large lemons)(zest is made from grating lemon peel)

3 cups Flour

½ teaspoon Baking Powder

½ teaspoon Baking Soda

1 teaspoon Kosher Salt (I use regular salt)

¾ cup Lemon Juice (freshly squeezed, divided)

¾ cup Buttermilk (at room temperature)

1 teaspoon Pure Vanilla Extract


1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. 2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. 3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. 4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze:

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice

Left: Cut and ready to eat! Right: One of the cakes just out of the oven!

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