[ world famous recipes ] Lemon Cakes & Lemon Curd
Lemon Cakes Barefoot Contessa Parties
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use
only fresh lemon juice and zest)
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
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice
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.
Cream the butter and 2 cups granulated sugar in the bowl of an
electric mixer fitted with the paddle attachment, the key to great
cakes is beating the butter and sugar until the mixture's until light
and fluffy, about 5 minutes. With the mixer on medium speed add the
eggs, (break the eggs into a dish before adding to the batter to avoid
a bad egg or shells in the batter) 1 at a time, and the lemon zest.
Sift together the flour, to make sure there are no lumps, baking
powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup
lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk
mixtures alternately, beginning and ending with the flour. Divide
evenly between the pans, smooth the tops, and bake for 45 minutes to 1
hour, until a cake tester comes out clean.
Cook 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, cool for 10 minutes, invert them onto a rack set over
a tray and spoon the lemon syrup over the cakes. Allow the cakes to
cool completely.
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.
To freeze these cakes, prepare them except the glaze. Wrap them well
in plastic wrap and freeze. When you're ready to use, defrost and
glaze. Yield: 2 loaves
Lemon Curd The Barefoot Contessa
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to
avoid the white pith. Put the zest in a food processor fitted with the
steel blade. Add the sugar and pulse until the zest is very finely
minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the
eggs, 1 at a time, and then add the lemon juice and salt. Mix until
combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until
thickened (about 10 minutes), stirring constantly. The lemon curd will
thicken at about 170 degrees F, or just below simmer. Remove from the
heat and cool or refrigerate. Yield: 3 cups
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