Lemon Loaf Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1/2 cup buttermilk
• 1/4 cup confectioners' sugar
• 3 tablespoon lemon juice
• 1 cup confectioners’ sugar, sifted ((more if needed to reach the right consistency))
• 1 tablespoon lemon juice ((more if needed to reach the right consistency))
• 1 tablespoon milk

Instructions

1. 1

   Preheat the oven to 350F degrees Fahrenheit. Grease an (8x4 inch or 9x5 inch) loaf pan with cooking spray

2. 2

   In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat the butter and sugar together until fluffy and pale, about 4-6 minutes. With a spatula, scrape the sides and bottom of the bowl as needed.

 With the mixer on low-speed, add the eggs one at a time, add the vanilla extract and lemon juice. Beat on medium-high speed until combined.

 With the mixer on low, add the flour and buttermilk alternately to the batter, beginning and ending with the flour.

4. 4

   Put the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick inserted into the cake comes out clean with only a few moist crumbs.

5. 5

   Remove from the oven and allow to cool in the pan for about 15 minutes.

6. 6

   Prepare the lemon syrup by combining together the confectioners’ sugar and lemon juice. Set aside.

7. 7

   Remove the lemon loaf from the pan and set it on a rack. Brush the syrup over the loaf while warm.

8. 8

   Make the icing by whisking together the confectioners’ sugar, lemon juice and milk. Add additional juice, if needed. The icing should be thick.

9. 9

   When the loaf is completely cool, pour the icing over the loaf.