Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 1/2 cup buttermilk
- 1/4 cup lemon juice (for syrup)
- 3 Tbsp powdered sugar (for syrup)
- 1 cup powdered sugar (for icing)
- 1 1/2 Tbsp lemon juice (for icing)
- 1 Tbsp milk (for icing)
Instructions
- Preheat your oven to 350°F (177°C) and grease a 5 x 9″ loaf pan.
- In a bowl, whisk together flour, baking powder, lemon zest, and salt.
- Cream butter and sugar at medium-high speed for 4-6 minutes.
- Add eggs one at a time, mixing well after each. Then add vanilla and lemon juice.
- Gradually mix in the flour mixture with buttermilk until combined.
- Pour batter into the pan and bake for 45-55 minutes until golden.
- Cool in the pan for 15 minutes and transfer to a cooling rack.
- Mix lemon juice and powdered sugar for the syrup; brush on warm cake.
- For icing, combine powdered sugar, lemon juice, and milk. Drizzle over the cake.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overmixing the batter to maintain a light and fluffy texture.
Store leftover cake in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg