Lemon Cake

A tender, zesty lemon loaf soaked in warm lemon syrup and finished with a tangy glaze. Richberry makes every bite of lemon taste sweeter.

Total time: 2 hr 30 min
Servings: 20
Difficulty: Medium

Ingredients

Cake

½ lb (2 sticks) unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
4 extra-large eggs, at room temperature
⅓ cup grated lemon zest (6 to 8 large lemons)
3 cups flour
½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
¾ cup freshly squeezed lemon juice, divided
¾ cup buttermilk, at room temperature
1 tsp pure vanilla extract

Glaze

2 cups confectioners' sugar, sifted
3 ½ tbsp freshly squeezed lemon juice

Directions

Preheat oven to 350°F (175°C).
Grease and flour two 8 ½ x 4 ¼ x 2 ½-inch loaf pans. Line the bottoms with parchment paper if you like.
Cream the butter and sugar.
Beat the butter and 2 cups of the sugar with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs one at a time, then the lemon zest.
Make the batter and bake.
Sift the flour, baking powder, baking soda and salt together, and in another bowl stir ¼ cup lemon juice with the buttermilk and vanilla. Add both to the butter mixture in turns, starting and ending with the flour. Divide between the pans, smooth the tops and bake 45 minutes to 1 hour, until a cake tester comes out clean.
Soak with lemon syrup.
Heat the remaining ½ cup sugar and ½ cup lemon juice in a small saucepan over low heat until the sugar dissolves. Cool the cakes in their pans for 10 minutes, turn them out onto a rack set over a tray and spoon the syrup over. Let them cool completely.
Glaze the cakes.
Whisk the confectioners' sugar with 3 ½ tablespoons lemon juice until smooth. Pour it over the cakes and let it drip down the sides.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 ½ cups (500 g) sugar = 1720 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.