Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1/2 cup buttermilk
  • 1/4 cup confectioners' sugar
  • 3 tablespoon lemon juice
  • 1 cup confectioners’ sugar, sifted ((more if needed to reach the right consistency))
  • 1 tablespoon lemon juice ((more if needed to reach the right consistency))
  • 1 tablespoon milk

Instruction

  • Preheat the oven to 350F degrees Fahrenheit. Grease an (8x4 inch or 9x5 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.
  • Prepare the lemon syrup by combining together the confectioners’ sugar and lemon juice. Set aside.
  • 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.