Last Minute Lemon Loaf Cake
Equipment
- loaf pans
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1/3 cup brown sugar
- 1 stick 8 oz., unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk*
- fresh lemon zest from 2 lemons
- 1 T fresh lemon juice
- Lemon Lime Icing
- 1/2 cup powdered sugar**
- 2 T softened butter
- 2 T lemon juice
- 2 T lime juice
Instructions
- Place flour, salt and baking soda in a bowl and mix. Combine buttermilk, lemon juice and zest in another bowl. Cream butter and sugar in a stand mixer until light and fluffy. Add eggs one at a time, stirring well between each addition and scraping down sides. Once eggs are mixed in, alternate adding wet and dry ingredients, starting and ending with flour.
- Pour mixture into well greased loaf pan.
- Bake at 325 for 30 minutes, and check. Bake an additional 5 minutes or until cake is set and tester comes out clean. Do not overbake. Cool cake before turning out of pan.
- Make lemon lime glaze by mixing ingredients until smooth. Pour over cooled cake. Decorate cake with sprinkles, citrus slices {add just before serving} or fresh edible flowers.
Notes
*make your own buttermilk by using 1 T fresh lemon juice or vinegar and adding milk to make 1 cup. Stir and let sit for 5 minutes before using.
** you might need a little more powdered sugar to reach desired consistency