SERVES 8
You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so the butter can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. You will need a total of 2 lemons for this recipe. See the sidebar that follows the recipe.
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CAKE |
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1½ |
cups (6 ounces) cake flour |
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1 |
teaspoon baking powder |
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½ |
teaspoon salt |
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16 |
tablespoons unsalted butter |
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1¼ |
cups (8¾ ounces) sugar |
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2 |
tablespoons grated lemon zest plus 2 teaspoons juice (2 lemons) |
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4 |
large eggs, room temperature |
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1½ |
teaspoons vanilla extract |
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LEMON GLAZE |
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½ |
cup (3½ ounces) sugar |
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¼ |
cup lemon juice (2 lemons) |
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8½ by 4½-inch loaf pan. In medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Melt butter in small saucepan over medium heat. Whisk melted butter thoroughly to reincorporate any separated milk solids.
3. Pulse sugar and lemon zest in food processor until combined, about 5 pulses. Add lemon juice, eggs, and vanilla and process until combined, about 5 seconds. With processor running, add melted butter in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in 3 additions, whisking gently after each addition until just combined.
4. Pour batter into prepared pan and smooth top with rubber spatula. Bake for 15 minutes, then reduce oven temperature to 325 degrees and continue baking cake until deep golden brown and toothpick inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then turn onto wire rack. Poke cake’s top and sides with toothpick. Let cool to room temperature, at least 1 hour. (Cooled cake can be stored at room temperature for up to 5 days.)
5. FOR THE GLAZE: While cake is cooling, bring sugar and lemon juice to boil in small saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. Brush top and sides of cake with glaze and let cool to room temperature before serving.