Lemon Loaf Cake

Lemons were on sale this week so I tried this not-too-sweet cake with lots of lemon zing! Pucker up! 

Ingredients:

1 3/4 cups flour, sifted

2 tsps baking powder

1/4 tsp salt

3/4 cup butter, at room temperature

3/4 cup sugar

2/3 cup milk

2 large eggs

zest and juice of 1 lemon

Syrup:

1 tbsp sugar

1 tbsp water

zest and juice of 1 lemon

Glaze:

1/2 cup icing sugar

zest of 1 lemon

1 tbsp lemon juice

Start by oiling a 9 X 5" loaf pan and lining it with parchment paper. Set aside.

Sift the flour and add the baking powder and salt.

In a large mixer bowl cream the butter and sugar together until it turns light yellow. Add the eggs, one at a time, then add 1/2 the milk and 1/2 the flour. Once combined add the rest of the milk and flour along with the zest and lemon juice. Spoon into prepared pan.

Bake at 325°F for 60-65 minutes or until a cake tester comes out clean.

Add the syrup ingredients to a small saucepan and warm to melt the sugar. When the cake is baked, leave it in the pan and poke it through to the bottom several times with a skewer. Pour the warm syrup over letting it absorb into the cake.

Cool 20 minutes then remove from the pan, take the parchment off and let cool completely on a rack.

When the cake is cooled mix up the glaze ingredients and drizzle over the top. You can sprinkle more lemon zest on top before it sets.

Then go ahead and enjoy a slice!

Original recipe from: lovefoodies.com

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