This is a lovely lemon cake with citrusy goodness in every bite. The “drizzle” is sugar dissolved in lemon juice and poured over the cake which has holes poked in the surface with a skewer to absorb the liquid.
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- zest of 2 lemons
- 1/2 cup milk
- Preheat oven to 350º. Grease a loaf pan, and line it with parchment paper.
- In a small bowl, whisk the flour, baking powder, and salt. In a large bowl, cream the sugar and butter. Add the eggs one at a time, then the vanilla and lemon zest.
- Alternate the flour mixture and the milk. Pour into prepared pan and bake for 45 to 50 minutes, test with a toothpick. Leave cake in loaf pan.
- juice of 2 lemons
- 1/3 cup granulated sugar
- Whisk the lemon juice and sugar in a small sauce pan over medium heat until the sugar dissolves.
- Poke holes in the cake with a skewer, and pour the glaze over the cake. Let cool in pan before serving.
