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Ingredients
- 5 Tbsp. unsalted butter softened, plus more for pan
- 3/4 c. plu 3 Tbsp. sugar, plus more for dusting
- 1 c. flour
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 3 Tbsp. lemon juice plus finely grated zest of 2 lemons,
- plus more zest for garnish (optional)
- 1/4 c. milk
- 2 large eggs
Preparation
Step 1
Preheat oven to 350. Butter a 9x5" loaf pan. Dust with sugar, tap out excess; set aside. Whisk together flour, salt and baking soda. Stir together 1 Tbsp. lemon juice and the milk.
Put butter and 3/4 c. sugar in the bowl of electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 min. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until cake tester 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. Let cake cool in pan 10 min. Unmold cake. Brush remaining glaze on top.
Garnish with zest.