Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter (1 stick), at room temperature
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • zest of 1 medium lemon
  • 1/4 cup fresh lemon juice (about 1 lemon)
  • 1/2 teaspoon vanilla
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup evaporated milk (5-ounce can)
  • 1 cup confectioner sugar
  • 1 - 2 tablespoons fresh lemon juice (depending on how thick you want your glaze)

Instruction

  • Preheat the oven to 350 degrees F. Grease and flour an 8 x 4 loaf pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest, lemon juice, and vanilla.
  • Sift together the flour, baking powder, and salt in a bowl. Add the flour and evaporated milk alternately to the batter, beginning and ending with the flour. Pour batter into prepared loaf pan, and bake for 45 minutes to 1 hour, until a cake tester comes out clean, or with just a few crumbs.
  • For the icing 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.