Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (about 2 lemons)
- 2 tbsp fresh lemon juice
- ½ cup (120ml) buttermilk
- ¼ cup fresh lemon juice (for syrup)
- 3 tbsp powdered sugar (for syrup)
- 1 cup powdered sugar, sifted (for glaze)
- 1 ½ tbsp fresh lemon juice (for glaze)
- 1 tbsp milk (any kind, for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan lined with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream softened butter and sugar until pale and fluffy.
- Beat in eggs one at a time, then add vanilla extract, lemon zest, and fresh lemon juice.
- Alternate adding dry ingredients with buttermilk until just combined.
- Pour batter into the prepared pan and bake for 50–60 minutes until a toothpick comes out clean.
- While baking, mix syrup ingredients (fresh lemon juice and powdered sugar) until smooth.
- After baking, soak the warm cake in syrup before allowing it to cool completely.
- Prepare glaze by mixing sifted powdered sugar with lemon juice and milk; drizzle over cooled cake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg