Lemon Loaf

"This is a copycat recipe."
 
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Ready In:
40mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • To make the cake: Preheat the oven to 350°F • Butter, flour and line a 3-inch-by-8-inch or similar loaf pan with parchment paper.
  • Sift together the flour, baking powder and salt.
  • • Cream the butter and sugar together in a mixer.
  • Stop the mixer and scrape down the sides, then slowly begin to beat again.
  • Add the eggs, one at a time, beating each in completely between each addition.
  • Add the lemon zest, beat again, and scrape down the bowl.
  • • Mix the lemon juice with the buttermilk.
  • Again, slow the mixer and alternately add the flour mixture and the liquid, beating completely between each addition.
  • Increase the speed to high and beat for an additional minute to aerate the mixture, building the structure of the cake.
  • Wipe down the sides with a spatula and beat for 30 seconds.
  • • Pour the batter into the prepared pan, filling it half full.
  • Bake 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the lemon syrup.
  • • To make the lemon syrup: Combine all ingredients in a small saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to simmer and heat until the sugar dissolves.
  • Turn off the heat and let stand.
  • • To finish: When the cake comes out of the oven, use a wooden skewer or similar item and poke holes in the top of the cake.
  • Drizzle half the syrup over the cake.
  • Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap and poke holes in the bottom of the cake.
  • Pour the remaining syrup over the bottom of the cake.
  • Wrap tightly with plastic wrap and chill for 1 to 2 hours.
  • • Alternative: If you don’t want a lemon syrup, you can make a lemon glaze by combining 1 1/2 tablespoons fresh lemon juice with 1 cup powdered sugar.
  • Drizzle over the top of the warm cake.
  • Yield: Makes 1 cake.

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