Description
A wonderfully moist and tangy lemon cake, topped with a sweet and zesty lemon glaze.
Ingredients
Scale
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- For the glaze: 1 cup powdered sugar mixed with 2-3 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the lemon zest and juice.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, poke holes all over the top with a skewer and drizzle with the lemon glaze. Allow the glaze to set before slicing.
Notes
You can customize the seasonings to taste.