Summary: I adapted this from Ina Garten’s Lemon Cake recipe. It’s fabulously moist and lemony!
- 1 stick salted butter, somewhat softened but still cold
- 1 c unrefined sugar
- 2 eggs, room temp
- generous 3 T Meyer (or regular) lemon zest
- 3/4 c unbleached all-purpose flour
- 3/4 c whole wheat pastry flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 teaspoon fine sea salt
- 1/2 c + 1 T fresh Meyer (or regular) lemon juice, divided
- 1/4 + 1/8 c buttermilk
- 2 T crème fraîche
- 1 tsp St. Germain liqueur
- 2/3 c powdered sugar, sifted
- 1 T lemon curd, optional
- For the cake: Preheat the oven to 350, and grease and flour a loaf pan (roughly 9×5″).
- In a standing mixture fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time and then the zest.
- In a small mixing bowl, sift together the flours and then whisk in the baking powder, baking soda and salt. In another small bowl, combine 1/4 c lemon juice, the buttermilk, crème fraîche, and St. Germain.
- Add the dry and wet mixtures alternately to the batter, beginning and ending with the flour (this is Ina’s direction). Pour the batter into the prepared pan and bake 45-60 minutes, until a cake tester comes out clean. My oven cooks hot, and my cake took nearly 55 minutes.
- When done, let cool on a wire rack 10-15 minutes and then remove the cake from the pan to let cool further.
- For the icing: In a small bowl, whisk together the remaining 3 T lemon juice and powdered sugar. When well incorporated, whisk in the lemon curd. Add more lemon juice if the icing seems too thick. You don’t want it overly runny!
- Drizzle the whole amount over the cake, and serve.
Cooking time: 45-60 minute(s)
Number of servings (yield): 8-10
Recipe adapted from Ina Garten by Em-i-lis