Luxury lemon cake

May 10, 2006

Makes one 10-inch cake CAKE

Shortening (for the pan) Flour (for the pan) Finely grated rind of 3 lemons 2 teaspoons lemon extract 3 1/4 cups flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt (preferably fine sea salt) 1 1/2 cups (3 sticks) unsalted butter, softened 2 3/4 cups superfine sugar 5 eggs 1 cup buttermilk

1. Set the oven at 325 degrees. Grease a plain 10-inch tube pan, line the bottom of the pan with a circle of waxed paper cut to fit it, and grease the paper. Dust the pan with flour, tapping out the excess; set aside.

2. In a small bowl, combine the lemon rind and extract.

3. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.

4. In an electric mixer, beat the butter at medium speed for 3 minutes or until smooth and creamy. Add the sugar in three additions, beating for 1 minute after each one. Beat in the eggs, one at a time, mixing for 30 seconds after each one. Scrape down the sides of the bowl with a rubber spatula to keep the batter even textured.

5. Blend in the lemon mixture. On low speed, add the flour mixture in 3 additions, alternately with the buttermilk, beginning and ending with flour.

6. Spoon the batter into the prepared pan and smooth the surface with a rubber spatula.

7. Bake the cake for 1 hour and 15 minutes, or until a toothpick inserted into the cake is clean when withdrawn and the cake pulls away slightly from the sides of the pan.

GLAZE

2/3 cup granulated sugar 1/2 cup lemon juice 1. In a small saucepan, combine the sugar and lemon juice. Set over medium heat and cook, stirring occasionally, about 7 minutes, or until the sugar dissolves. Bring to a rapid boil, then remove the pan from the heat.

2. When the cake is done, cool it in the pan on a rack for 10 to 12 minutes. Carefully invert onto another cooling rack, peel away the waxed paper, then set right-side up on another rack. Brush the top and sides of the warm cake with glaze.

3. Leave the cake to cool completely.

Lisa Yockelson