Desserts or WHAT?!

Lemon Cake

A/N I'm really sorry if don't update soon BUT i have my reasons. School. BLAME EVERYTHING ON SCHOOL!!! Sigh, school is hard :( 

Imagine:

You walk into your house and a pleasant smell works itself into your nose. You take another sniff and find out that the smell had a lemon-y smell to it. Following the scent like a hound-dog following it's prey, you end up in the kitchen. Surveying your clean white kitchen, you find nothing suspicious... 

"Hmm, it must be nothing," you say cautiously, knowing something was up. As you suspected, someone was hiding in the shadows, waiting for you to say something, anything. Out sprang your bubbly little sister and in her hands was something wrapped in tin foil. You raise one of your eyebrows, dangerously high knowing that this gesture annoyed her and firmly folded your arms tight against your chest. 

"Guess what I made for you?? Guess it, go on! GUESS!" Your sister practically shouted at you while bouncing on the balls of her feet. Smirking, with lightling speed, you snatch the something wrapped in tin foil and rip it off. What meets your eyes makes your mouth water and your stomach grumble. You give a quick glance at your little sister and put the thing down. You go over to the cabinet and take out two plates and two forks. Sitting your sister down, you cut it and hand out the slices. And finally, you sit down and savor the taste of LEMON CAKE!!!

Ingrediantsi

Cake:

• 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 (6 to 8 large lemons)

• 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

• 3/4 cup buttermilk, at room temperature

• 1 teaspoon pure vanilla extract

For the glaze:

• 2 cups confectioners' sugar, sifted

•3 1/2 tablespoons freshly squeezed lemon juice

Directions

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.

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.

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; spoon the 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 cakes and allow the glaze to drizzle down the sides.

A/N I'm really sorry if you don't see the history of these desserts yet! (wow am I apologizing a lot right now) Hang in there! Also don't forget to vote and comment! Don't forget to leave your ideas about what kinds of cakes I should do. I'll dedicate to you XD

"Lemon Cake Recipe : Ina Garten : Food Network." Lemon Cake Recipe : Ina Garten : Food Network. N.p., n.d. Web.