Buttermilk Lemon-Scented Cake Loaves

By vealam

Ingredients

• Cake:
• 3-1/4 cups (13 oz) cake flour, more for dusting
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 sticks unsalted butter, softened
• 2 cups sugar
• 2 Tablespoons lemon zest (about 2 lemons)
• 4 large eggs, room temperature
• 1/2 cup sour cream room temperature
• 2 teaspoons pure vanilla extract
• 1-1/4 cups buttermilk, room temperature
• Lemon Glaze:
• 1 cup confectioners' sugar
• 2 tablespoons fresh lemon juice
• zest of one lemon

Details

Servings 3
Adapted from noblepig.com

Preparation

Step 1

Preheat oven to 350 degrees F. Prepare three 8 x 4 loaf pans by spraying with cooking spray and dusting with flour. Place on a baking sheet.

Whisk together cake flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer beat butter, sugar and lemon zest until fluffy, about 4-5 minutes. Add eggs one at a time, scraping down the bowl once they have all been added. Beat in sour cream and vanilla. Add flour mixture at low speed, alternating with the buttermilk and ending with the flour. Mix until just combined, do not over mix.

Divide batter evenly into three pans (I weigh mine to make sure they are the same size.) and smooth tops. Bake for 40-45 minutes until a toothpick comes out with a few moist crumbs.

Let loaves cool on a rack 20 minutes before turning them out and placing right side up.

While the cakes cool, place all ingredients for the glaze in a bowl and mix until thick, but pourable. Drizzle over cakes. I added a little more lemon zest to the top for looks, but that is optional.