Lemon Loaf Cake

Lemon Cake
½ lb. unsalted butter
2½ cups granulated sugar
4 ex. large eggs (at room temp.)
1/3 cup grated lemon zest (6 to 8 lemons)
3 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
¾ cup freshly squeezed lemon juice
¾ cup buttermilk (at room temp.)
1 tsp. pure vanilla extract

Lemon Juice Glaze
2 cups powdered sugar
3½ tbsp. freshly squeezed lemon juice


Preheat the oven to 350°F. Grease two 8½ × 4½ × 2½-inch loaf pans. Cream the butter and two cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about five minutes, or until light and fluffy. With the mixer on medium speed, add the eggs one at a time, and add the lemon zest.

Sift together the flour, baking powder, baking soda, and kosher salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla extract. 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 an hour, until a cake tester comes out clean.

Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the powdered sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Makes two 8-inch loaves