Iced Lemon Loaf

Is there anything better than a zippy lemon cake with a hot mug of tea? I have been making this recipe for almost 15 years and it is still the most requested cake in my family. This cake is moist, rich tangy, and still light thanks to the citrus. This lemon cake couldn’t be easier to make and I’ve found it to be the perfect addition to my breakfast, lunch…and dinner.  I suppose opinions regarding lemon cake are somewhat subjective. What makes this loaf a winner is the flavor (not overly sweet), texture (just the right amount of density), the level of moistness (thanks to the syrup poured over the cake after baking), and just the right amount of zing.

Yield 1 (9"x5")loaf

Prep time

20 Min

Cook time

1 Hour

Total time

1 H & 20 M

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Iced Lemon Loaf

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Ingredients

Cake Batter

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 1/4 cups granulated sugar, divided
• 2 large eggs, at room temperature
• 3 tablespoons grated lemon zest (2 to 4 large lemons)
• 1 1/2 cups flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 5 tablespoons freshly squeezed lemon juice, divided
• 5 tablespoons buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

Glaze

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions

Cake Batter

1. Preheat oven to 350°. Grease a 9x5" loaf pan with butter. Line loaf pan lengthwise with parchment paper, leaving about a 1" overhang.
2. Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. Scrape the sides of the bowl with a rubble spatula. With mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
3. In a small bowl, combine flour baking powder, baking soda, and salt. In another bowl, combine 1/8 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter in the prepared pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. While the cake is baking, combine 1/4 cup granulated sugar with 1/4 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cake is done, cool for 10 minutes. Remove the cake from the pan and set on a rack set over sheet pan; spoon the lemon syrup over them. Allow the cake to cool completely.

Glaze

1. 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.

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