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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This cake doesn't rise very much, so don't be surprised if it is shorter than you might expect! Ingredients:
5 tablespoons unsalted butter, softened |
3/4 cup sugar |
3 tablespoons sugar |
1 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
3 tablespoons fresh lemon juice |
2 finely grated lemons, zest of, plus more zest for garnish if desired |
1/4 cup milk |
2 large eggs |
Directions:
1. Preheat oven to 350 degrees.
2. Butter a 9 x5 loaf pan.
3. Dust with sugar, and tap out excess; set aside.
4. Whisk together flour, salt, and baking soda.
5. Stir together 1 tablespoon lemon juice and the milk.
6. Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment.
7. Mix until pale and fluffy, about 2 minutes.
8. Mix in eggs and zest.
9. Working in two batches, alternate mixing in flour mixture and milk mixture.
10. Pour batter into prepared pan- Bake until a caker tester comes out clean, about 35 minutes.
11. Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice.
12. Upon removing cake from oven, immediately brush with lemon glaze.
13. Let cake cool in pan 10 minutes.
14. Unmold cake.
15. Brush remaining glaze on top- Garnish with zest.
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