Lemon Cake
Lemon Cake
Yield: 1 loaf
Prep time: 25 MinCook time: 50 MinInactive time: 1 H & 15 MTotal time: 2 H & 30 M
One of the first recipes I developed for publication years back, this recipe has become one of my favorite recipes to bake with friends due to its greater complexity compared to a lot of my other recipes. After the two to three hours needed to bake this treat, you will be greeted with a spongy, yet soft cake that is perfectly sweet and wonderfully fresh. Perfect for an after-dinner dessert or as a sweet accompaniment to tea and coffee.
Ingredients
Cake
Syrup
Icing/Glaze
Instructions
- Preheat an oven to 350 degrees Fahrenheit and butter a 10x4 baking pan generously.
- Zest 2-3 lemons using a microplane grater to get 1 packed tablespoon of zest. Slice and juice the lemons and set aside in a small bowl for use later.
- Using a mixer (preferably) or spatula, cream together room-temperature butter and sugar in a large bowl until completely combined before adding and mixing in the eggs one at a time along with the vanilla, 2 tablespoons of lemon juice, and zest.
- Next, add in the flour, milk, salt, and baking powder and mix until just combined. The batter should be fairly wet with a few lumps. Pour into pan and bake at 350 for 45-55 minutes. Once done, let cool for 15 minutes before removing from the pan.
- Prepare the syrup by beating together with a fork or whisk 3 tablespoons of powdered sugar and ¼ cup lemon juice in a small bowl or cup. Once the cake is removed from the pan, use a kitchen brush to apply the syrup to the top of the cake, letting it soak through to the bottom. Let finish cooling for at least an hour.
- While cooling, prep the lemon icing. Beat together the powdered sugar, milk, and lemon juice to form a thick icing. Pour over the top of the cake once finished cooling completely and then let the icing set. The icing might not flow down so a spatula may be needed to cover the top completely.
