If you watch Game of Thrones, this recipe is for you. Lemon cake is Sansa's favorite dessert, and this recipe by Bon Appetit is sure to be a favorite among fans. This recipe is a bit difficult if you're new to baking, but as long as you follow it step by step, you won't be disappointed.
Fair warning: this recipe takes about 2 hours. I also strongly recommend investing in a mandolin, but it's not necessary if you have a sharp knife. Some of the ingredients will be divided, so read the instructions carefully!
Ingredients:
Vegetable oil spray
2 cups flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
2 tbs finely grated lemon zest
1 tsp vanilla extract
1/2 cup fresh lemon juice (about 2-3 large lemons)
1/2 cup (1 stick) unsalted butter, room temp
1 3/4 cup sugar
3 large eggs
1 lemon, thinly sliced
Directions:
Preheat oven to 350. Spray an 8x8 inch pan with oil, then line the bottom of the pan with parchment, then spray the parchment paper. Pro tip: to get the right fit, trace the bottom of the pan on parchment paper, then cut!
Whisk flour, baking powder, salt and baking soda in medium bowl until combined. Combine buttermilk, lemon zest, vanilla and 1/4 cup lemon juice in a large measuring cup (or something you can pour).
Using an electric mixer, beat butter and 1 cup sugar until light and fluffy, 3-4 minutes. Add eggs one at a time, and continue to beat mixture until it's almost doubled in volume and very light, airy, and pale yellow, 2-3 minutes.
With mixer on low, add dry ingredients in 3 portions, alternating with buttermilk mixture in 2 portions (dry - buttermilk - dry - buttermilk - dry). Pour batter into pan and bake for 25-30 minutes (I did somewhere in between). Transfer the pan to a wire rack and let cool for 1 hour. Flip the cake onto the rack and peel off the parchment paper, let cool completely.
While the cake cools, bring 3/4 cup sugar and 3 tbs water to a boil in a small pan, occasionally stirring until sugar is dissolved. Thinly slice 1 lemon and cook the slices in a boiling pot of water until the pith becomes semi-translucent, 1-2 minutes. The pith is the outer white layer of the lemon directly connected to the outer peel. Strain then add the lemon slices to the boiling syrup. Turn off the heat and let the slices cool in the syrup for 1 hour. After 1 hour, stir in remaining 1/4 cup lemon juice.
When the cake is cool, flip on the wire rack so it's facing up. Poke many little holes in the cake with a toothpick or fork (this allows the syrup to seep into the cake). Drizzle the lemon syrup on the cake and top with lemon slices.
