Ingredients
Units
Scale
8–ounces unsalted butter (2 sticks)
2 cups granulated sugar plus 1/2 cup granulated sugar
4 large eggs, room temperature
1/3 cup finely grated lemon zest, from about 7-8 lemons
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt, preferably Diamond Crystals
1/4 cup freshly squeezed lemon juice (from the zested lemons) plus 1/2 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
3 1/2 tablespoons freshly squeezed lemon juice (from the zested lemons)
2 cups confectioners’ sugar, sifted to remove all lumps
Instructions
- Preheat the oven to 350º F. Spray two 8 1/2-inch X 5-inch non-stick loaf pans with baking spray.
- Cream together the butter and 2 cups granulated sugar in the bowl of a stand mixer, using the paddle attachment, until light and fluffy. About 5 minutes. While mixing at medium speed add the eggs, one at a time, and the lemon zest.
- Whisk together the flour, baking powder, baking soda and salt in a separate bowl. In another bowl, mix together the 1/4 cup lemon juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the butter and sugar, beginning and ending with the flour mixture. Divide the batter evenly between the two pans and smooth the tops with a spatula. Bake for 45 minutes to an hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup freshly squeezed lemon juice in a small saucepan and heat over low heat until the sugar has dissolved. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
- When the loaves are done remove from the oven and allow them to cool for 10 minutes on a wire rack while still in the pans. Then invert them onto the wire rack and allow to cool completely.
- For the glaze, combine the confectioners’ sugar and the remaining 3 1/2 tablespoons lemon juice in a bowl, stirring with a whisk until smooth. Place a baking sheet or tinfoil under the wire rack with the cakes. Spoon over the tops of the cooled cakes, allowing the glaze to drip down the sides of the loaves.
Notes
We usually wrap one loaf in plastic wrap and put in a ziplock bag to store in the freezer. It freezes well for 1-2 months.
- Prep Time: 30 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
