The three words are a perfect match to one another, making me think of something cute, like I want to tuck it in, or something I want to add to my skincare routine... Lemon Glaze ( she says in a sultry voice). No, but in all seriousness, a good loaf. Alex claims " this is the best loaf you've made, honey" but, Alex thinks most things are ' The best thing I have made' ...**honey. He does have great taste.
This loaf hits all the marks a lemon cake should have but in an easier shape and cooking vessel, its refreshing, tangy and sweet., but not too sweet Its perfectly dense and perfectly moist. I tested it with both milk and without milk, and felt the milk just made it slightly too dense, so i have taken that out of this recipe and used just sour cream, which you can also substitute with a whole fat, plain greek yogurt- Just giving it a moistness and silkiness that I feel is necessary. AND its ONLY ONE BOWL!
Happy baking
ingredients
For the Cake:
zest of 2 lemons ( about 2 tablespoons)
1 cup of sugar
1/2 cup unsalted butter, melted
2 eggs room temperature
1 teaspoon vanilla extract
2 tablespoons lemon juice
1/4 cup canola OR veg oil
1/2 cup sour cream ( or greek yogurt)
1 2/3 cup AP flour
1/2 teaspoon salt
2 teaspoons baking powder
For the Glaze:
2 tablespoons lemon juice
1 1/2 cups powdered sugar
1 tablespoon milk or cream
pinch of salt
Preheat your oven to 350 degrees and grease and line a 1 pound - loaf pan. set aside.
In a large bowl, combine the sugar and lemon zest. Use your fingers to squish the lemon zest through the sugar, this will bring out the flavor of the lemon. Do this until the sugar turns an ever so pale yellow and is fragrant.
Add melted butter into your sugar mixture, then your vanilla, mix well. Add in your eggs, doing this one at a time and mixing between each egg until just combined.
Add in your sour cream ( or substitute) , lemon juice ,and mix to combine. Hence, while your mixing- Mix in each ingredient until just combined, no more than that. There is such thing as over mixing!
Add in your flour, baking powder and salt and mix just until the flour is combined well- do not over mix. If your batter looks a little too thick, you CAN always add a bit of milk to thin it out just a bit- No more than 1/4 cup. Add your batter into your greased and lined loaf pan and bake for around 45-60 minutes, checking at 45 minutes or until a toothpick comes out clean.
Make the lemon glaze while the bread cools. Add all ingredients into a small bowl one at a time and whisk until no lumps are present, if glaze seems too thick, add in a bit more milk until it reaches a drip-able consistency.
Let your cake cool completely before pouring glaze on top, once cooled, pour glaze and let glaze set for 5-10 minutes.
Cut and serve.
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