This classic dessert combines simplicity with sophistication, making it a beloved choice for afternoon tea treats, family gatherings, or any occasion that calls for a sweet, citrus-flavored dessert.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest (freshly grated)
½ cup lemon juice (freshly squeezed)
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan thoroughly to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Pour the batter into the prepared loaf pan and spread evenly.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
For the optional lemon glaze, whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled cake before serving.
