Instructions
Ingredients for the Cake:
- 14 tbsp (200 g) salted or unsalted butter, melted
- 1 cup (200 g) granulated sugar
- About 1 tbsp of zest from 2 lemons
- 4 large eggs
- ½ tsp vanilla extract
- 1 2/3 cup (210 g) all-purpose flour
- ½ tsp baking powder
- Pinch of salt
Ingredients for the Glaze:
- Juice of ½ lemon (~20 ml // 1 tbsp + 1 tsp)
- ¾ cup (90 g) powdered sugar
Instructions:
- Start by melting the butter. Set aside to cool while you prepare the rest of the cake.
- Preheat your oven to 350F (175C) and line a loaf pan with parchment paper.
- In a large bowl, rub together the sugar and lemon zest to release the oils. Then whisk in the eggs and vanilla extract well, whisking for about 30 seconds.
- Mix together the flour, baking powder, and salt in a bowl. Then whisk it into the egg mixture.
- Carefully whisk in the cooled melted butter in two additions.
- Pour into the prepared pan and bake 45-55 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- After removing it from the oven, let cool several minutes then pull up on the parchment paper to release it from the pan.
- For the glaze, whisk together the lemon juice and powdered sugar then pour over the warm cake
Recipe by Molly of Molly J. Wilk Pastry
