Zesty Lemon Delight

This Lemon Loaf Cake is a perfect combination of zesty lemon and soft, buttery texture. With a light lemon glaze that adds just the right amount of sweetness, this cake is perfect for a refreshing dessert, afternoon tea, or even breakfast. The tangy lemon flavor shines through, making it a hit at any gathering or celebration.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (from about 1 lemon)
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• ¼ cup freshly squeezed lemon juice

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice

Step-by-step Directions:

1. Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

2. Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This process should take about 3-4 minutes.

3. Add Eggs and Flavor:

Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract to enhance the bright flavor of the cake.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and freshly squeezed lemon juice. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.

5. Bake:

Pour the batter into a greased loaf pan, spreading it evenly. Bake the cake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to bake undisturbed for the perfect golden crust.

6. Make the Glaze:

While the cake is baking, whisk together the powdered sugar and lemon juice until smooth to create the glaze. The consistency should be thick but pourable.

7. Cool and Glaze:

After the cake finishes baking, let it cool in the loaf pan for about 10 minutes. Transfer the cake to a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the cake, letting it gently drip down the sides for a beautiful presentation.

Tips and Techniques:

• Zest Tip: When zesting the lemon, make sure to only grate the yellow part of the peel, avoiding the white pith underneath, which can be bitter.
• Substitutions: If you don’t have buttermilk, you can make your own by mixing ½ cup milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
• Storage: Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.

A Citrus-Infused Favorite

This Lemon Loaf Cake is a simple yet delicious recipe that will quickly become a household favorite. The combination of a moist, flavorful cake and a tangy lemon glaze makes it perfect for any occasion. Whether you’re hosting a brunch, a tea party, or just want a light dessert, this cake is sure to impress with its burst of citrus flavor.

Enjoy this delightful treat with a cup of tea or coffee, and share it with loved ones for a refreshing dessert experience.