Adapted from ‘Barefoot Contessa Parties!’
2 1/2 cups (500 grams) sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups (375 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon (5 grams) kosher salt
3/4 cup (175 ml) plus 3 1/2 tablespoons (50 ml) freshly squeezed lemon juice
3/4 cup (175 ml) buttermilk, at room temperature
1 teaspoon (5 ml) vanilla extract
2 cups (240 grams) confectioners’ sugar, sifted.
Glazed Meyer Lemon Buttermilk Cake
from Tracey’s Culinary Adventures, originally adapted from Cooking Light
Cake
3 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons Meyer lemon zest
1 1/2 cups sugar
1/2 cup unsalted butter at room temperature (1 stick)
3 tablespoons Meyer lemon juice
1/2 teaspoon lemon extract
3 large eggs at room temperature
1 cup low-fat buttermilk
Preheat oven to 350 F. Spray a 12 cup bundt pan with cooking spray with flour.
In a medium bowl whisk together flour, baking powder, salt and baking soda. In a stand mixer fitted with the paddle attachment add sugar and lemon zest. Using your hands, mix the sugar and zest until the zest becomes fragrant and even distributed through the sugar. Add the butter and mix on medium until light and fluffy, about 3-4 minutes. Add in lemon juice and lemon extract and mix. With mixer on low add eggs one at a time, beating well after each egg. Alternate adding flour mixture in three parts and buttermilk in two parts, starting and ending with the flour mixture until batter is just combined.
Pour batter into prepared pan and smooth the top. Bake on the middle rack for about 45 minutes or until a toothpick comes out clean. Cool pan on a wire rack for 10 minutes and turn out the cake. Allow to cool completely before glazing.
Glaze
1 cup confectioners’ sugar
2 teaspoons low-fat buttermilk
3-4 teaspoons Meyer lemon juice
Mix all ingredients in a medium bowl. Adjust lemon juice to achieve a thinner or thicker consistency depending on your preference. Pour glaze over the cooled cake.