Ingredients

The following ingredients have 20 Servings
  • 3 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup butter (softened)
  • 2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup lemon juice
  • 2 Tbsp lemon zest
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 1 Tbsp heavy cream
  • 1 1/2 Tbsp lemon zest (reserve 1/2 Tbsp for garnishing)
  • 2 Tbsp lemon juice

Instruction

  • Preheat the oven to 350°F. Spray (2) 8 x 4 1/2 x 5-inch metal loaf pans with cooking spray. Set aside.
  • Sift together the all purpose flour, baking powder, salt and baking soda.
  • Using a stand or hand mixer, cream together butter, granulated sugar, and vanilla. Beat until creamy then add the eggs one at a time. Beating well after each addition.
  • To the creamed mixture, add 2 Tbsp zest, reserving 1 1/2 Tbsp for glaze and garnish. (1 Tbsp for glaze plus 1/2 Tbsp for garnishing)
  • Mix together 1/4 cup fresh lemon juice with 3/4 cup buttermilk. Add to the mixing bowl alternately with the sifted dry ingredients. Beat until fully combined and all of the dry ingredients are fully moistened.
  • Divide the batter between the 2 loaf pans. Bounce the pans to release air bubbles.
  • Bake for 35-40 minutes until a toothpick inserted into the center shows moist crumbs.
  • Cool in the pan then remove to a cooling rack to cool completely.
  • To make the glaze: Mix together powdered sugar, heavy cream, 1 Tbsp lemon zest and lemon juice until drizzling consistency. Add additional cream or juice 1 tsp at a time to thin.
  • Drizzle the loaf with glaze, sprinkle with reserved 1/2 Tbsp zest, slice and serve.