Description
A tender, moist cake infused with fresh lemon juice and zest, topped with a sweet and tangy glaze. Perfect for breakfast, as a snack, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1/3 cup freshly squeezed lemon juice
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan with butter or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the lemon zest and vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, starting and finishing with the flour mixture.
- Fold in the lemon juice gently, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes, until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- For glaze, mix powdered sugar with lemon juice and drizzle over the cooled loaf (optional).
Notes
Store wrapped in plastic wrap to maintain moisture. Keeps well for several days and can be frozen.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg