| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Passive Time | 55 minutes |
| Servings |
servings
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Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup sugar
- 3 large eggs at room temperature
- 1 tsp Vanilla Extract
- 1/2 cup buttermilk
- 1 cup powdered sugar
- 1 tbsp lemon juice
Ingredients
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Instructions
- Preheat the oven to 350F degrees Fahrenheit. Grease an (8×4 inch or 9×5 inch) loaf pan with cooking spray
- In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.
- 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. 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. Remove from the oven and allow to cool in the pan for about 15 minutes.
- Remove the lemon loaf from the pan and set it on a rack. Brush the syrup over the loaf while warm.
- Make the icing by whisking together the confectioners’ sugar, lemon juice and milk. Add additional juice, if needed. The icing should be thick.
- When the loaf is completely cool, pour the icing over the loaf.