I just found out that Gourmet magazine will stop publication of their magazine. The last magazine will be the November issue. I was pretty upset, I have been reading Gourmet for what seems like forever. Their website will stay up for awhile, until phased out. I have a ton of recipes from Gourmet that my family adores, so at least Gourmet will live on in my house. Thank you Gourmet for being such a inspiration to me and so many other cooks. You will be missed.
http://www.gourmet.com/
Lemon Glazed Butter Cake
Gourmet Magazine
April 2009
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
rounded 1/4 tsp salt
1/2 cup plus 1 tbsp whole milk
1 tbsp grated lemon zest
1/2 tsp pure vanilla extract
1 stick unsalted butter, softened
3/4 cup granulated sugar
3 large eggs at room temperature 30 minutes
1 cup confectioners sugar
1/4 cup fresh lemon sugar
garnish– confectioners sugar for dusting
preheat oven to 350 with rack in middle
Butter and flour an 8 by 2 inch cake pan
Whisk together flour, baking powder, and salt. stir together milk, zest and vanilla.
Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes.
Add eggs 1 at a time beating well after each addition.
At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
Pour batter into cake pan and smooth top, then rap gently on counter to release any air bubbles.
Bake until golden and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes.
Cool in pan 10 minutes.
Whisk together confectioners sugar and lemon juice until smooth.
Turn out cake onto rack and set over a baking sheet, then re invert.
Brush top and side of cake with all of the glaze.
Cool completely.
**Cake can be glazed 1 day ahead and kept at room temperature.
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