Lane and I celebrated Easter with a church service, our favorite restaurant in Indy, and this lemon cake. Oh, and we did our taxes, but that wasn't so much of a celebration. ;-) If you're in the mood for a fresh, sweet, and tangy dessert, put this cake on your short list. I'm not sure if I should admit this, but it lasted only a little more than 36 hours at our house. Take that as a good sign.
Lemon Loaf Cake
Ingredients:
For the lemon cake-
For the lemon cake-
3/4 cup cake flour
3/4 cup all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
4 large eggs, at room temperature
1/8 cup grated lemon zest (from about 2 lemons)
1/8 cup fresh lemon juice
1 cup (2 sticks) unsalted butter, melted and cooled
1/4 cup sour cream
1 tsp pure vanilla extract
For the lemon syrup-
1/3 cup fresh lemon juice
1/3 cup sugar
For the lemon glaze-
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice
Directions:
Preheat oven to 350º. Butter the sides and bottom of a standard 9-inch loaf pans. Line the bottom with parchment and butter the parchment.
In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside. Mix together the sugar, eggs, lemon zest and lemon juice on low speed, using either a stand or hand mixer. With the mixer running, slowly pour in the melted butter. Add the sour cream and vanilla and continue mixing until combined. Gradually add the flour mixture and use a rubber spatula to gently fold it in. Don't overmix here!
Pour the batter into the prepared pan. Bake on the middle rack for 20 minutes, rotate the pan, reduce oven temperature to 325º and continue baking an additional 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 15 minutes.
Meanwhile, make the lemon syrup. Combine the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved, then continue to cook about 3 more minutes. Remove from heat and set aside.
Remove the loaf from the pan and place on a parchment lined cookie sheet. Use a toothpick to poke holes in the tops and sides of the loaf. Brush with the lemon syrup, allow to soak in and brush again. Allow the cake to cool completely (at least 30 minutes). I didn't use all the simple syrup here, but I'm sure it wouldn't hurt!
When the loaf is cool, prepare the lemon glaze. In a small bowl, whisk together the confectioners’ sugar and lemon juice. The glaze should be thick but pourable. Add more lemon juice if needed to reach desired consistency. Pour glaze over the top of loaf and let it drip down the sides. Let the cake sit for about 15 minutes, or until the glaze hardens, before serving.
Source: Cook Like a Champion
3/4 cup all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
4 large eggs, at room temperature
1/8 cup grated lemon zest (from about 2 lemons)
1/8 cup fresh lemon juice
1 cup (2 sticks) unsalted butter, melted and cooled
1/4 cup sour cream
1 tsp pure vanilla extract
For the lemon syrup-
1/3 cup fresh lemon juice
1/3 cup sugar
For the lemon glaze-
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice
Directions:
Preheat oven to 350º. Butter the sides and bottom of a standard 9-inch loaf pans. Line the bottom with parchment and butter the parchment.
In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside. Mix together the sugar, eggs, lemon zest and lemon juice on low speed, using either a stand or hand mixer. With the mixer running, slowly pour in the melted butter. Add the sour cream and vanilla and continue mixing until combined. Gradually add the flour mixture and use a rubber spatula to gently fold it in. Don't overmix here!
Pour the batter into the prepared pan. Bake on the middle rack for 20 minutes, rotate the pan, reduce oven temperature to 325º and continue baking an additional 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 15 minutes.
Meanwhile, make the lemon syrup. Combine the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved, then continue to cook about 3 more minutes. Remove from heat and set aside.
Remove the loaf from the pan and place on a parchment lined cookie sheet. Use a toothpick to poke holes in the tops and sides of the loaf. Brush with the lemon syrup, allow to soak in and brush again. Allow the cake to cool completely (at least 30 minutes). I didn't use all the simple syrup here, but I'm sure it wouldn't hurt!
When the loaf is cool, prepare the lemon glaze. In a small bowl, whisk together the confectioners’ sugar and lemon juice. The glaze should be thick but pourable. Add more lemon juice if needed to reach desired consistency. Pour glaze over the top of loaf and let it drip down the sides. Let the cake sit for about 15 minutes, or until the glaze hardens, before serving.
Source: Cook Like a Champion
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