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Lemon Loaf Cake Soaked with Lemon Syrup

Source of Recipe


From "Cakes From Scratch in Half the Time"






List of Ingredients



• 2 large eggs
  
• 1/2 cup soft, unsalted butter
  
• 1-1/4 cups sugar, divided
  
• 1/4 cup grated lemon zest (from 3 lemons)
  
• 1-1/2 cups sifted cake flour or all-purpose flour
  
• 1/2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 1/2 cup fresh lemon juice, divided
  
• 1/3 cup buttermilk
  
• 1 tsp vanilla extract
  
• .
  
• -- For the Glaze --
  
• 1 cup sifted confectioners' sugar
  
• 2 Tbsp fresh lemon juice
  






Instructions



1. Arrange rack in middle of oven and preheat to 400° F. Spritz one 9- x 5-inch shiny aluminum loaf pan (or 2 mini loaf pans) and the shiny side of a piece of aluminum foil large enough to cover the top of the pan with Baker's Joy.
   
   
2. Cream butter and 1 cup sugar in a stand mixer until light and fluffy. Add eggs, one at a time, and continue beating. Add the lemon zest. Sift the flour, baking powder, baking soda, and salt onto a sheet of wax paper. Combine 2 tablespoons of lemon juice with buttermilk and vanilla in a glass measure. Add the flour to the creamed mixture in thirds, alternately with the buttermilk.
   
   
3. Pour batter into the prepared pan. Lay the shiny side of the foil loosely over the top. Bake 25 minutes (or 15 minutes for mini loaves), then quickly remove foil and continue to bake for 10 to 15 minutes more, or until a wooden pick comes out clean.
   
   
4. While the cake bakes, combine remaining 1/4 cup sugar and 6 tablespoons lemon juice in a small saucepan and cook over low heat until sugar dissolves.
   
   
5. Cool the cake in the pan on a rack for 5 minutes, then flip out onto the rack set over a large tray. Spoon lemon syrup over the cake and cool completely. Stir the confectioners' sugar and lemon juice together for the glaze and drizzle over the cooled cake.
   
   Makes one 9 x 5-inch loaf
   or two mini-loaves.