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Ingredients
- 5 Tbsp Unsalted Butter, softened, plus more for pan
- 3/4 cup plus 3 Tbsp Sugar, plus more for dusting
- 1 cup All-Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Baking Soda
- 3 Tbsp Fresh Lemon Juice, plus grated Zest of 2 Lemons
- 1/4 cup Milk
- 2 Large Eggs
Preparation
Step 1
Preheat oven to 350°. Butter a 9-by5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 Tbsp lemon juice and milk. Put butter and ¾ cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in 2 batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until center comes out clean, about 35 minutes.
Meanwhile, stir together remaining 3 Tbsp sugar and 2 Tbsp lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Un-mold cake. Brush remaining glaze on top. Garnish with zest.