1Cream together 1 pound of butter and 1 pound of sugar.
2Cream together 1 pound of butter and 1 pound of sugar.
3Cream together 1 pound of butter and 1 pound of sugar.
4Mix in one egg at a time (about 9 eggs or 1 pound) with the mixer running on low.
5Mix in one egg at a time (about 9 eggs or 1 pound) with the mixer running on low.
6Mix in one egg at a time (about 9 eggs or 1 pound) with the mixer running on low.
7Scrape down the mixer.
8Scrape down the mixer.
9Scrape down the mixer.
10Add 1/2 teaspoon of kosher salt and 1 teaspoon of vanilla extract.
11Add 1/2 teaspoon of kosher salt and 1 teaspoon of vanilla extract.
12Add 1/2 teaspoon of kosher salt and 1 teaspoon of vanilla extract.
13Add 1 pound (16 ounces by weight) of flour in about two to three different batches.
14Add 1 pound (16 ounces by weight) of flour in about two to three different batches.
15Add 1 pound (16 ounces by weight) of flour in about two to three different batches.
16After about 20 seconds of mixing, stop and scrape down the mixer.
17After about 20 seconds of mixing, stop and scrape down the mixer.
18After about 20 seconds of mixing, stop and scrape down the mixer.
19Mix for another 10 to 20 seconds until the cake batter is ready.
20Mix for another 10 to 20 seconds until the cake batter is ready.
21Mix for another 10 to 20 seconds until the cake batter is ready.
22Butter and flour a loaf pan (or ring mold or other cake pan), shaking the flour around to coat and tapping out excess.
23Butter and flour a loaf pan (or ring mold or other cake pan), shaking the flour around to coat and tapping out excess.
24Butter and flour a loaf pan (or ring mold or other cake pan), shaking the flour around to coat and tapping out excess.
25Divide the cake batter equally into two prepared pans.
26Divide the cake batter equally into two prepared pans.
27Divide the cake batter equally into two prepared pans.
28Tap the pans on the table to remove air bubbles and ensure the batter fills the corners.
29Tap the pans on the table to remove air bubbles and ensure the batter fills the corners.
30Tap the pans on the table to remove air bubbles and ensure the batter fills the corners.
31Bake in a 350 degree oven for about 1 hour or until a toothpick comes out clean.
32Bake in a 350 degree oven for about 1 hour or until a toothpick comes out clean.
33Bake in a 350 degree oven for about 1 hour or until a toothpick comes out clean.
34Once cakes have cooled completely to room temperature, prepare the icing by mixing 2 cups of powdered sugar, about 3 tablespoons of lemon juice, and about 2 tablespoons of half and half or heavy cream.
35Once cakes have cooled completely to room temperature, prepare the icing by mixing 2 cups of powdered sugar, about 3 tablespoons of lemon juice, and about 2 tablespoons of half and half or heavy cream.
36Once cakes have cooled completely to room temperature, prepare the icing by mixing 2 cups of powdered sugar, about 3 tablespoons of lemon juice, and about 2 tablespoons of half and half or heavy cream.
37Carefully coat each cake with the icing, laying most of it down in the center so it runs over the edges.
38Carefully coat each cake with the icing, laying most of it down in the center so it runs over the edges.
39Carefully coat each cake with the icing, laying most of it down in the center so it runs over the edges.
40Optionally, let the glaze dry before serving to achieve a glazed donut-like frosting.
41Optionally, let the glaze dry before serving to achieve a glazed donut-like frosting.
42Optionally, let the glaze dry before serving to achieve a glazed donut-like frosting.
Ingredients
1 lb butter
1 lb butter
1 lb butter
1 lb sugar
1 lb sugar
1 lb sugar
1 lb eggs
1 lb eggs
1 lb eggs
0.5 tsp kosher salt
0.5 tsp kosher salt
0.5 tsp kosher salt
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
1 lb all purpose flour
1 lb all purpose flour
1 lb all purpose flour
2 cups powdered sugar
2 cups powdered sugar
2 cups powdered sugar
3 tbsp lemon juice
3 tbsp lemon juice
3 tbsp lemon juice
2 tbsp half and half or heavy cream
2 tbsp half and half or heavy cream
2 tbsp half and half or heavy cream
Equipment
mixerloaf panring moldcake pan
Tips
Use one egg at a time when mixing into butter and sugar.
Scrape the mixer down periodically to ensure ingredients are well combined.
Butter and flour the pan for easy release.
Tap the pan on the table to remove air bubbles and spread batter evenly.
The liquid for the glaze can be varied (buttermilk, orange juice) as long as the desired texture is achieved.
For a glazed donut-like frosting, let the glaze dry before serving.