Iced Lemon Loaf Cake
A simple buttery lemon cake glazed with fresh lemon juice.
Ingredients
- 1 stick butter room temp
- 1 1/4 cups granulated sugar divided
- 2 extra-large eggs at room temperature
- zest from 3 large lemons about 2.5 Tbsp
- 1 1/2 cups flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 6 Tbsp freshly squeezed lemon juice divided
- 6 Tbsp buttermilk at room temperature
- 1/2 tsp vanilla
For the Glaze
- 1 cup confectioner's sugar sifted
- 2 Tbsp tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 8 x 4 loaf pan, then line it with parchment paper.
- Cream the butter and 3/4 cup granulated 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, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 Tbsp lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Dump the batter into the prepared loaf pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/4 cup granulated sugar with 1/4 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cake from the pan and set on a rack over a sheet pan; spoon the lemon syrup over them. Allow the cake to cool completely.
- For the glaze, combine the confectioners' sugar and 2 Tbsp 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.
Notes
This recipe is from the Barefoot Contessa - I halved everything to make one cake. It freezes well and sits well for a few days, though is best when eaten in 48 hours. https://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe-1913110