Moist Lemon Loaf (Print Version)
# Ingredients:
01 -
1 cup powdered sugar, sifted (for icing).
02 -
1 tablespoon milk (for icing).
03 -
1 1/2 tablespoons lemon juice (for icing).
04 -
1/4 cup lemon juice (for syrup).
05 -
3 tablespoons powdered sugar (for syrup).
06 -
1 1/2 teaspoons baking powder.
07 -
1/2 teaspoon salt.
08 -
1 tablespoon lemon zest.
09 -
1/2 cup unsalted butter, softened.
10 -
2 tablespoons lemon juice.
11 -
1 cup granulated sugar.
12 -
2 large eggs, brought to room temperature.
13 -
1 teaspoon vanilla extract.
14 -
1/2 cup buttermilk.
15 -
1 1/2 cups all-purpose flour.
# Instructions:
01 -
Set oven at 350°F. Coat a loaf pan (5x9") with grease or butter.
02 -
Stir together the flour, salt, zest, and baking powder in a bowl.
03 -
Beat butter and sugar using a mixer until it's creamy and airy—this takes around 4-6 minutes.
04 -
Add eggs one by one, ensuring each is thoroughly mixed before adding the next.
05 -
Combine the vanilla and lemon juice into the mixture, beating until fully mixed.
06 -
Alternate mixing in the dry ingredients and buttermilk, doing this in three parts.
07 -
Spread the batter evenly into the prepared pan.
08 -
Bake for 45-55 minutes, or until golden and a toothpick inserted in the middle comes out dry.
09 -
Let it cool in the pan for about 15 minutes before taking it out.
10 -
Whisk together the lemon juice and powdered sugar until it becomes syrupy.
11 -
Transfer the loaf to a cooling rack and coat the warm cake with syrup using a brush.
12 -
Blend all the icing ingredients together until the texture is nice and thick.
13 -
Once the cake has completely cooled, pour the icing on top and let it set before serving.
# Notes:
01 -
Bring all the ingredients to room temperature to keep the loaf moist.
02 -
Make sure to fully cool down the cake before spreading the icing on it.