Lemon Loaf Cake with Fresh Lemon Drizzle

INGREDIENTS

For the Cake

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 tablespoon grated lemon zest
• 2 tablespoon fresh lemon juice
• 2 sticks (1 cup) unsalted butter, softened
• 2¼ cups granulated sugar
• 3 large eggs

For the Glaze

• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice

INSTRUCTIONS

1. Preheat the oven to 350°F. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
4. In the bowl of an electric hand or stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
5. With the mixer on low speed, beat in the flour mixture and the buttermilk alternately, always ending with the flour mixture.
6. Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden. Put aluminum foil over cakes for the last ten minutes of baking time to prevent overbrowning.
7. Check for doneness with wooden toothpick inserted in the center of the loaf. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Let cool for about 1 hour.
8. When the cakes are cool, set them on serving platters.
9. To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze. Spoon the glaze over the top of the cake, letting it drip down the sides.
10. Let the cakes sit for about 35 minutes to allow the glaze to set before serving.