1 cup (225g) of unsalted butter, softened, plus more for greasing the pan
1.5 cups (300g) of granulated sugar
4 large eggs
2 tablespoons of finely grated lemon zest (from about 2 large lemons)
3 tablespoons (45ml) of fresh lemon juice
2 teaspoons of vanilla extract
2 cups (240g) of all-purpose flour
1 teaspoon of baking powder
half a teaspoon of salt
half a cup (120ml) of whole milk, at room temperature
For the glaze: 1 cup (120g) of powdered sugar and 2–3 tablespoons (30–45ml) of fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Butter a loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a large bowl, beat the softened butter and sugar together until pale and fluffy (about 3–4 minutes with an electric mixer, or 5 minutes by hand).
Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and creamy.
Mix in the lemon zest, lemon juice, and vanilla extract until combined. Don’t worry if the batter looks slightly curdled; it will come together.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add half the dry ingredients to the butter mixture and mix on low speed until just combined.
Pour in the milk and mix until incorporated, then add the remaining flour mixture and mix until no streaks remain. Do not overmix, stop as soon as the flour disappears.
Transfer the batter to your prepared pan and smooth the top with a spatula.
Bake for 55–65 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cake in the pan on a wire rack for exactly 15 minutes, then lift it out using the parchment overhang and let it cool completely on the rack. Removing too early causes crumbling; too late and it sticks.
For the glaze: Whisk the powdered sugar with lemon juice, starting with 2 tablespoons and adding more until you have a thick but pourable consistency.
Spoon the glaze over the cooled cake, letting it drip down the sides. Let it set for at least 15 minutes before slicing.
Additional Notes
For extra lemon punch, brush the warm cake (after the 15-minute cooling period) with a mixture of 2 tablespoons lemon juice and 2 tablespoons sugar before adding the glaze.
This cake improves after a day. Wrap tightly in plastic cling wrap and store at room temperature for up to 3 days, or refrigerate for up to a week.
To freeze, wrap the unglazed cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature and glaze fresh.
No buttermilk? Use regular milk with half a teaspoon of lemon juice stirred in and left to sit for 5 minutes.
