Lemon Loaf Cake

Makes two 8 x 4-inch loaves (or try it baked in a bundt pan). You can adjust the amount of lemon zest and sugar to control the sweet/tart level to your taste.

ingredients

For the cake:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated white sugar (can increase up to 2 1/2 cups if you like it sweet)
4 large eggs, at room temperature
1/4 - 1/3 cup grated lemon zest (6 to 8 large lemons - organic, if they are available)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the lemon sugar syrup:
1/2 cup granulated sugar
1/2 cup freshly squeezed lemon juice

For the icing:
2 cups confectioners’ (icing) sugar
3 1/2 tablespoons freshly squeezed lemon juice

method

Preheat the oven to 350° F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans generously and I recommend lining the bottom with parchment to make getting the loaves out a little easier (Or one bundt pan).

In a large bowl of the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 2 cups granulated sugar for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time. Add the lemon zest.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the lemon juice, the buttermilk, and vanilla. 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 1 hour, until a cake tester comes out clean. Remove to a cooling rack and let cool completely in the pan.

For the lemon sugar glaze, combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are cooled, remove to a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the syrup to soak in before icing.

For the icing, combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. (Will be thin). Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Adapted from an Ina Garten recipe