Recipe Index

Ingredients

• Nonstick vegetable oil spray or room-temperature butter (for pan and knife)
• 1½ cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 2–3 large lemons
• 1½ cups granulated sugar, divided
• ½ cup (1 stick) unsalted butter, room temperature
• 1 tsp. vanilla bean paste or vanilla extract
• 2 large eggs
• ½ cup whole milk
• 1 cup powdered sugar
• 1–2 Tbsp. fresh lemon juice
• Pinch of kosher salt

Method

1. Set a rack in the middle of the oven, heat it to 325°F and coat an 8 and a half by 4 and a half inch loaf pan generously with nonstick vegetable oil spray or room-temperature butter, without lining it, so the syrup can absorb evenly.
2. Whisk the all-purpose flour, baking powder and teaspoon of kosher salt in a small bowl, finely grate the lemons to yield 2 tablespoons of zest and set that zest aside, then squeeze the lemons to yield half a cup of juice.
3. Cook the lemon juice with half a cup of the granulated sugar and a pinch of salt in a small saucepan over low heat, stirring occasionally, for about 1 minute until the sugar dissolves, and let this lemon syrup cool.
4. Beat the room temperature butter, vanilla bean paste or extract, the remaining cup of granulated sugar and the reserved lemon zest in a stand mixer with the paddle attachment on medium speed for about 5 minutes until the mixture is very light and creamy.
5. Add the eggs one at a time, mixing after each addition even if the batter looks curdled, scrape down the bowl, beat in half the dry ingredients on low just to combine, then add the whole milk and the remaining dry ingredients and beat for about 1 minute until the batter is smooth and creamy.
6. Fold the batter a few times with a rubber spatula to make sure it is evenly mixed, scrape it into the prepared pan and smooth its surface.
7. Coat the blade of a small paring knife with nonstick spray and run it lengthwise through the centre of the batter to cut a shallow line that will guide the cake to split cleanly as it bakes.
8. Bake the loaf for 40 to 50 minutes until it is golden brown, springs back when gently pressed and a tester in its centre comes out with only a few moist crumbs attached, then cool it in its pan on a wire rack for 10 minutes.
9. Pour the cooled lemon syrup gradually and evenly over the warm cake, letting any syrup that pools at the sides absorb as the cake sits, and leave the cake to cool completely for at least 2 hours and preferably 8 before glazing.
10. Sift the powdered sugar into a small bowl and stir in 1 tablespoon of fresh lemon juice and a pinch of kosher salt, adding up to a tablespoon more juice as needed to make a thick but pourable glaze.
11. Run an offset spatula or butter knife around the sides of the loaf, invert it onto a wire rack to turn it out, set it right side up, pour the glaze over it so it drips down the sides and let the glaze set for at least 45 minutes before serving.

Cook: 40 minutes · Total: 1 hour 10 minutes (plus cooling and sitting)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data