Breads

The best spring, Easter cake (bread) to have!  It’s become a tradition. It maybe a little time consuming but oh so worth it!  Nothing beats a great lemon cake from scratch!

Lemon cake/bread

Ingredients:

• 2 sticks unsalted butter, softened
• 2 1/2 C. sugar, divided
• 4 extra large eggs, room temperature
• 1/3 C. grated lemon zest (6-8 lemons)
• 3 C. flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1 t. salt
• 3/4 C. squeezed lemon juice, divided
• 3/4 C. buttermilk, room temp
• 1 t. vanilla

Glaze:

• 2 C. sifted powder sugar
• 3 1/2 T. lemon juice

Directions:

• Preheat oven 350. Grease and flour two loaf pans. Line bottom with parchment paper
• Cream butter and 2 cups sugar in bowl till light and fluffy (5 min)
• Add eggs one at a time and lemon zest
• Sift together the flour, baking powder, baking soda and salt in a bowl
• In another bowl combine 1/4 cup lemon juice, buttermilk, and vanilla
• Add the flour and buttermilk alternately to the batter
• Begin and end with the flour
• Divide evenly to loaf pans
• Smooth tops and bake 45 minutes
• Combine 1/2 cup sugar with 1/2 cup lemon juice in small pan
• Cook over low heat till sugar dissolves.
• When cake is done, allow to cool for 10 minutes
• Remove cakes and set them on a rack
• Poke holes in bread so syrup will go through the bread
• Spoon syrup over the bread
• Allow to cool completely
• Mix glaze with a whisk and drizzle over the cake (loaf) and down the sides