Serves 6 – 8
Ingredients:
Cake:
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• ¾ cup sugar
• 1 cup buttermilk
• 2 eggs
• ¼ teaspoon vanilla extract
• 1 tablespoon lemon zest (1 lemon)
• ½ cup canola oil
Lemon-Vanilla Glaze:
• 2 tablespoons lemon zest (2 lemons)
• 6 tablespoons fresh lemon juice
• ¾ cup sugar
• ¼ teaspoon vanilla extract
Method:
- Preheat the oven to 350°F (176°C). Grease and flour one 8 inch cake pan and set aside.
- Zest one lemon in a small prep bowl and set aside. Sift the flour, baking powder, and salt together in a medium bowl. In a separate bowl, mix together the sugar and buttermilk.
- Add the eggs, vanilla and lemon zest. Gradually blend in the flour mixture until smooth.
- Add the oil and mix briefly. Pour into prepared pan and bake 30 to 40 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly about 5 minutes.
- To make the glaze, zest one lemon and squeeze 2 lemons for lemon juice. Add all the ingredients together in a small saucepan: lemon juice, lemon zest, sugar and vanilla. Cook over medium heat, stirring gently for about 4 minutes. Reduce to simmer and let cook for another 4 minutes until reduced and thickened.
- Remove the cake from the pan and move to a large cake plate. Brush the top of the warm cake with the glaze. Wait five minutes & repeat. Glaze the cake until it’s saturated with the glaze. Save the remaining glaze to pour over each slice when serving.
http://www.foodbuzz.com/blogs/5864025-lemon-cake-with-lemon-vanilla-glaze