Walter Knoll Florist

Walter Knoll Florist

Posted by wkf on March 16, 2014 Uncategorized

Lemony Cakes

My Lemony Cakes are popular on Facebook today, so let me share the recipe with you.


LEMONY CAKES  Makes 2 (8-inch) loaves

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 and then finely minced lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided (5 or 6 large lemons)
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
1-1/2 cups confectioners’ sugar, sifted
3-1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 F. Grease and flour 2 (8-1/2 X 4-1/4 X 2-1/2-inch) loaf pans. Line the bottoms with parchment paper.

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, then the lemon zest.

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.

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; poke some holes in them (I use a broken wooden knitting needle but you can use a toothpick) and then spoon the warm lemon syrup over them. 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 cooled cakes and allow the glaze to drizzle down the sides.

Blanche is 88 today and Janet made her a big Lemony Cake to celebrate.


No time to cook you say?  Well Walter Knoll Florist has just the cake or sweet treat.