As I said, this is my favorite quick bread recipe. I love it more than banana, zucchini, coconut, apple, and even pumpkin chocolate chip bread. The fresh lemon zest and juice in the sugary glaze coats your taste buds with a zesty, bright flavor that is subtly echoed in the buttery, light lemon cake. It's delicious in the summertime and a flavorful reminder of summertime during these colder months of the year.
This recipe yields enough batter to fill a bundt pan, loaf pan, or four mini loaf pans. I like to make mini loaves because a) everything's cuter in miniature and b) I can never have just one slice of this cake and I fell better about eating 2 mini slices of lemon cake than 2 big slices!
Preheat your oven to 325 degrees Fahrenheit. Butter and flour a bundt pan, loaf pan, or 4 mini loaf pans. I like to take this preparation one step further and line the bottom of the loaf pans with parchment paper. This ensures even browning of the bottom and sides of the cakes as well as an easy release from the pan after baking.
In a stand mixer fitted with a paddle attachment, cream butter and sugar for 2-3 minutes, until light and fluffy. Beat in eggs one at a time, scraping the sides of the bowl after each addition.
Whisk together the flour, baking soda, and salt in a separate bowl. Alternating with the buttermilk, and dry ingredients to the butter and sugar mixture in three additions.
Add the lemon juice and zest. Scrape the bowl to ensure all the ingredients are combined. Do not over mix the batter.
Pour batter into prepared pans and bake for 65-70 minutes if using a bundt or loaf pan or 15-20 minutes for mini loaf pans.
Bake until the cake's edges are golden brown and pull away from the side of the pan slightly or a toothpick inserted in the center comes out clean. Allow cakes to cool on a wire rack while you prepare the glaze.
In a stand mixer fitted with the paddle attachment, cream butter and sugar. Add the lemon juice and zest and beat until smooth. Sample if you must, you must, but keep in mind you have to glaze an entire cake too!
With a toothpick or wooden skewer, poke holes in the warm cakes. Pour the glaze on top of the cakes and allow to cool completely in the pan and the glaze to set. When cool, remove from pans, slice, and serve.
If you are able to stop yourself after eating one slice, I salute you.
Glazed Lemon Cake
recipe adapted from Silver Palate Cookbook
Ingredients:
2 sticks unsalted butter, room temperature
2 cups sugar
3 eggs
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk, room temperature
2 Tbsp lemon zest, tightly packed
2 Tbsp lemon juice
Lemon Glaze
1 lb powdered sugar
1 stick unsalted butter, room temperature
3 Tbsp lemon zest, tightly packed
1/2 cup lemon juice
Directions:
Preheat oven to 325 degrees Fahrenheit. Butter and flour a bundt pan, loaf pan, or 4 mini loaf pans. If using loaf pans, line the bottom of the pan with parchment paper.
In a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy, 2-3 minutes. Beat in eggs one at a time.
In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients in three additions to creamed butter and sugar mixture alternating with the buttermilk. Add lemon juice and zest.
Pour batter into prepared pans. Bake for 1 hr 5 minutes if using a bundt or loaf pan, 15-20 minutes for mini loaf pans. The edges will be golden brown and will pull away from the side of the pan slightly and a toothpick inserted in the center will come out clean when done. Cool in the pan on a wire rack for 10 minutes.
While the cake is cooling, prepare the lemon glaze. Cream butter and sugar in a stand mixer fitted with a paddle attachment. Add lemon zest and juice.
Using a wood skewer, poke holes in the cake. Pour the icing over the surface of the cake. Allow to cool completely in the pan. When the cake is completely cool, turn out of the pan and serve.
