Moist Lemon Cake
Makes one 9×5 loaf (10 servings)
A buttermilk loaf cake scented with lemon zest, soaked in lemon syrup while warm and finished with a thick lemon glaze.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGrease a 9×5-inch (or 8×4-inch) loaf pan | ||||||||
| 190 g all-purpose flour | Whisk dry ingredients | Alternate flour & buttermilk, mix | Bake 350°F / 175°C, 45–55 min | Cool 15 min, unmold | Brush syrup on warm cake, cool | Pour icing over cake, let dry | ||
| 1 1/2 tsp baking powder | ||||||||
| 1 Tbsp lemon zest | ||||||||
| 1/2 tsp salt | ||||||||
| 115 g unsalted butter, room temperature | Cream butter & sugar, 4–6 min | Beat in eggs one at a time | Beat in vanilla & lemon juice | |||||
| 200 g granulated sugar | ||||||||
| 2 large eggs, room temperature | ||||||||
| 1 tsp vanilla extract | ||||||||
| 30 ml lemon juice (about 1/2 lemon) (for the batter) | ||||||||
| 120 ml buttermilk | ||||||||
| 60 ml lemon juice (about 1 lemon) (for the syrup) | Stir syrup together | |||||||
| 25 g powdered sugar (for the syrup) | ||||||||
| 120 g powdered sugar, sifted (for the icing) | Mix icing until thick | |||||||
| 25 ml lemon juice (for the icing) | ||||||||
| 15 ml milk (for the icing) | ||||||||
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