Lemon Loaf à la Ina Garten
GamerFan 27
almost 2 years ago
This lemon loaf is a perfect balance of sweet and tangy, with a moist and tender crumb. It's a crowd-pleaser that's easy to make and sure to impress!
Cooking Time
1 hour
Serving Size
8-10 slices
Nutrition Per Serving
Cal
320
Protein
4g
Fat
14g
Sat Fat
8g
Carbs
46g
Chole
80mg
Fiber
0g
Sugar
32g
Sodium
240mg
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon grated lemon zest
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan.
- Sift together the flour, baking powder, baking soda, and salt into a bowl. Add the lemon zest and stir to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1 cup granulated sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the vanilla.
- Reduce the mixer speed to low and add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined.
- Fold in the lemon juice with a spatula.
- Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack set over a tray or sheet pan; spoon the lemon syrup over the cake. Allow the cake to cool completely.
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