Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- Zest of 1 lemon
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
If you’re feeling adventurous, try swapping out the lemon juice with orange juice for an equally delightful twist. In our home, flexibility was key, and my grandmother always encouraged us to tweak recipes to suit our tastes.
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Remember, patience here pays off with a beautifully textured cake.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Overmixing can toughen the cake, so go easy.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The aroma should be heavenly by now, and your kitchen will feel like a warm embrace.
- Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- Once the cake is cooled, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle over the cake, allowing it to drip down the sides.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International