This gorgeous, tart, light, and slightly sweet cake offers the perfect balance of flavors and is just right for a cup of coffee, tea, or an afternoon snack. It's a wonderful cake for brunch, gift giving (it's so pretty tied up with a ribbon), and it's even a favorite with kids.
Course
Brunch, Desserts
Cuisine
American
Prep Time10minutes
Cook Time1hour15minutes
Total Time1hour25minutes
Servings8slices
Ingredients
For the Cake
2 1/4cupsall-purpose flour
3/4tsp.Kosher salt
1 1/2tsp.baking powder
1 1/2cupssugar
3/4cupbutter at room temperature (1 1.2 sticks)
1tbsp.lemon zest
3eggs
3/4cupmilk
For the Lemon Glaze
2tbsp.sugar
4 1/2tsp.fresh lemon juice
Instructions
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan.
In a large bowl, mix the flour, salt, baking powder, an sugar with a fork. With two knives or a pastry blender, cut in the butter until the mixture looks like large, coarse crumbs. Mix in the lemon zest.
In a separate bowl, beat the eggs and add the milk and stir together. Add this to the flour mixture until just moistened. Pour the batter into the prepared pan.
Bake for 75 minutes. Place a piece of wax paper under a wire rack to catch any excess lemon glaze. Remove cake and cool on wire rack for 10 minutes still in pan. After 10 minutes, remove from pan and let sit on rack while you make the glaze.
In a small sauce pan over medium high heat, combine the lemon juice and sugar to boiling. Continue to cook until slightly thickened for about 5 minutes. Use a pastry brush to brush the mixture over the top of the cake. You can serve this warm or at room temperature. Dust with Confectioner's sugar if desired and serve with fresh berries.