Ina + Starbucks

That is how I started my Monday morning.  A favorite Barefoot Contessa recipe + coffee.  After dropping the boys off at school, I decided to skip the gym and treat myself to a morning doing what I enjoy most.  I grabbed a latte from Starbucks and headed home to savor a couple uninterrupted hours  by myself in the kitchen. When it comes to cooking, I'd say Ina has had the biggest influence on me {beside my Mum}.  I know so many of her recipes by heart and I've adopted many of her techniques as my own. 

Today, I made her Lemon Cake while the sun streamed in the windows and I momentarily pretended I was in East Hampton.  Jimmy was working in his office upstairs just like Ina's Jeffrey in so many of her TV episodes.  But unlike her episodes, the smell of buttery lemon cake didn't lure him down, instead I had to take a slice up. {I will say he came down and ate a couple more on his own! Ah, the way to a man's heart!! :)}  This is one of Andrew's favorites so he'll be happy to find a slice in his lunch tomorrow and on a plate after school today.  Enjoy!

Lemon Cake 
from the Barefoot Contessa
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 (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the glaze:

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

Directions

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. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 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, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. 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.

PS. A HUGE thank you to all that left such great info about the butcher block counters in the last post!!  You are all THE best.  I'm planning a little follow up post.  Hopefully later in the week.