Barefoot Bloggers - No Outrageous Brownies....but we have Lemon Cake

I know you've come here looking for Outrageous Brownies, and I've made them....maaaany times.  Just not this week.  Yet.

Ina's Outrageous Brownies were the first Barefoot Contessa recipe I ever made, and as I said, I've made them numerous times, but on the heels of Dories Brownie Chipsters, I couldn't stomach anymore brownies this week.

So I made the Lemon Cake instead.  And boy-howdie is this delicious.  Thankfully I immediately put one of the loaves in the freezer, or I'd still be slicing "just a bite" off the loaf every time I passed through the kitchen.  And I'm in the kitchen 100 times a day.  Not exactly good for the waist line.

I made this Saturday after a trip to the local farmer's market when I loaded up on some fabulous local strawberries.  This lemon cake went so well with everything "strawberry" I made including Smitten Kitchen's strawberry-rhubarb compote and an extremely simple strawberry sorbato that was in this April's Bon Appetit magazine.

The lemon syrup that's poured on these while they're still warm is what really puts this recipe over the top.  It makes them sooooo moist.

And look at all of the specks of lemon zest inside there.  Divine.

Mr. B preferred the white chocolate ice cream on his piece.

You must make this.  You'll be so happy you did.  And if you get a chance to hit your local farmer's market, pick up some strawberries.  You'll be happy about that, too!

Here's the recipe for the Lemon Cake.

Lemon Cakes

Copyright 2001, Barefoot Contessa Parties!, All rights reserved

Show: Barefoot ContessaEpisode: Friend in Need

Ingredients:

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 lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature (I didn't have any buttermilk in the house, so I subbed 3/4 cup non-fat plain yogurt)
1 teaspoon pure vanilla extract

For the glaze:

2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice

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.

Directions:

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Cook 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, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. 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.

To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.

Thanks to McKenzie of Kenzie's Kitchen for picking this bonus recipe.

And here's the recipe for the 

Strawberry Sorbato

("Sorbato" is a cross between a sorbet and a gelato)

1 1/2 pounds ripe strawberries, sliced

1 cup sugar

pinch of salt

3/4 cup heavy whipping cream

1 1/2 tablespoons fresh lemon juice

Toss berries, sugar, and salt in large bowl.  Let stand until juicy, about 30 minutes.  Puree mixture in batches in blender.  Press through fine strainer into medium bowl.  Mis cream and lemon juice into puree.  Process in ice cream maker according to manufacturer's instructions.  Transfer to container; cover and freeze until firm; at least 3 hours and up to 2 days.