This past weekend I had some lemons to use up, so I decided to bake Ina’s lemon cake. I picked it because it’s made in two loaf pans. I could keep one and give one away. I’ve never made it before. But I always enjoy a really moist cake, and I really wanted to drive the lemon flavor home. This recipe uses juice and zest in the cake, plus juice and zest in the glaze on the top.
I baked it according to the directions, exactly. But I knew I wanted to put more lemon flavor in it, so I decided to add a glaze into the hot cake right when it came out of the oven. I melted a stick of butter, along with 1/2 a cup of lemon juice and 1/2 a cup of sugar. I poured it over the hot cake and let it soak in. After the cake cooled for 20 minutes, I took the cakes out of the pan. When they were cool, I glazed them with confectioner’s sugar and lemon juice.
The cakes were great! Very lemony and moist! I think I have a new hack for a lot of cakes that need some extra flavor.