Lemon loaf cake is a variation on pound cake that’s great for brunch, snacking or as a dessert.
|1¾ cup (210g)||all-purpose flour|
|1 tsp. (4.8g)||baking powder|
|½ tsp. (3g)||salt|
|8 oz. (227g)||Plugrá® Premium Butter, unsalted, softened|
|1 cup (200g)||granulated sugar, divided|
|1 tsp. (5g)||vanilla extract|
|1 tbsp. (6g)||packed finely grated lemon zest, from 2 lemons|
|1 tbsp. (14g)||fresh lemon juice|
Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with non-stick cooking spray. Combine the flour, baking powder, and salt in a medium bowl; set aside.
Beat the butter, ¾ cup sugar and lemon zest together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until pale and creamy, then add the eggs, one at a time, slowly mixing through. Mix in the vanilla extract.
Stir in the flour mixture on low speed and mix until well combined. Transfer the batter to the prepared pan and level the top with a spoon.
Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Combine the remaining ¼ cup sugar with the lemon juice in a small bowl and set aside.
Prick the warm cake all over with a skewer or fork, then brush with the lemon juice mixture. Leave in the baking pan until completely cool, then remove and serve.