1 1/2 cups all-purpose flour (APF)
1 tsp baking powder
1/2 tsp salt
1 to 3 tsp lemon zest. (See note below).
1/2 cup unsalted butter, at room temperature. Melted also works. (See note below).
1 cup granulated sugar
2 large eggs
1/2 to 1 tsp vanilla
1/2 cup milk
Glaze (Also see Cream Cheese Icing below)
1 cup sifted icing sugar
2 to 3 tbsp lemon juice
Preheat oven to 325F. Grease a 9×5-in. loaf pan. (See note below). Stir flour with baking powder and salt in a small bowl. Stir in lemon zest. Beat butter and sugar in a large bowl, using an electric mixer on medium. I use a Kitchen Aid Mixer with the new Paffle with rubber on the edge that auto scrapes the batter) Beat for 3 min. Beat in eggs, vanilla. Add flour and milk just until combined. Don’t overmix. Pour into loaf pan and smooth top. Tap pan to dislodge air bubbles.
Bake in centre of oven until golden and cake tester inserted into centre of loaf comes out clean, 60 to 65 min. Don’t worry if the tops of your loaf cracks: Because it sets before batter has fully risen, it will split as it bakes. Transfer pan to a rack. Cool loaf in pan 10 min.
Stir icing sugar with lemon juice in a small bowl until smooth. Brush glaze overtop warm loaf, letting glaze run down the sides. Let cool completely in pan.
Butter-I often use salted butter and for this recipe use 1/4 tsp.
Lemon- If I don't have fresh lemons I use this ie. 1 generous TeaSpoon of this -True Lemon Crystals.
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https://www.amazon.ca/True-Citrus-Lemon-Shaker-60g/dp/B0731DHXGD/ref=sr_1_2?crid=ZFTOC1XL8X98&keywords=lemon+crystals&qid=1551640599&s=gateway&sprefix=lemon+cr%2Caps%2C168&sr=8-2 or USA https://www.amazon.com/True-Lemon-Shaker-Pack-4/dp/B07KJRHHRJ/ref=sr_1_5?crid=2BT0CM1YENU0I&keywords=true+lemon&qid=1551641192&s=gateway&sprefix=true%2Caps%2C179&sr=8-5
I often prefer a Cream Cheese Icing.
4 oz Cream Cheese (from brick) Room temperature.
1/4 cup butter. Room Temperature.
2 cups icing sugar
Blend the above and spread on a cooled loaf. I prefer to spread it on each slice.
9×5-in. loaf pan. In most cases I use wax paper that wraps inside the long side of the pan. I use a steel pan that is non stick. I then hold the paper in place with a small magnet on each side. Let the cake cool for 10 minutes then use a a thin plastic knife or similar to release the loaf at each end. Lift the loaf out and discard the wax paper.
Let me know if you made this cake and if you liked it (or not). Bon appetit.