lemon loaf
When drizzled with the lemon syrup, this is incredibly moist and tangy and flies off our counter when served in the shop.
- 1½ cups plus 2 tablespoons sugar
- 3 eggs
- grated zest of 2 unwaxed lemons
- 4½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
- ½ teaspoon pure vanilla extract
- 1 stick plus 5 tablespoons unsalted butter, melted
- lemon syrup
- freshly squeezed juice and grated zest of 2 unwaxed lemons
- ½ cup sugar
a 9 x 5-inch loaf pan, greased and dusted with flour
Makes 8–10 slices
Preheat the oven to 325°F.
Put the sugar, eggs, and lemon zest in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well mixed.
Sift the flour, baking powder, and salt into a separate bowl. Combine the milk and vanilla in another bowl. Add one-third of the flour mixture to the sugar mixture and beat well, then beat in one-third of the milk mixture. Repeat this process twice more until everything has been added. Turn the mixer up to high speed and beat until the mixture is light and fluffy.
Turn the mixer down to low speed, pour in the melted butter, and beat until well incorporated.
Pour the batter into the prepared loaf pan and smooth over with a palette knife. Bake in the preheated oven for about 45–55 minutes, or until golden brown and the loaf bounces back when touched.
For the lemon syrup: While the cake is baking, put the lemon juice and zest, sugar, and 3/4 cup water in a small saucepan and bring to a boil over low heat. Boil until it has reduced by half, or until it has a thin syrup consistency. When the hot cake comes out of the oven, pour the syrup all over the top. Let cool slightly in the pan before turning out onto a wire rack to cool completely.