This cake is a densely textured cake, buttery sweet with a hint of lemon covered with a lemon frosting. Start by preheating your oven to 350 degrees Fahrenheit and butter then flour your baking pan. In a bowl add granulated white sugar and then zest in one lemon, make sure you just get the yellow skin then use a fork to mix the lemon zest into the sugar.
- 1 1/2 cups (195 grams) all purpose flour
- 1/2 teaspoon (2 grams) baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon (1 gram) salt
- 1 1/3 cups (265 grams) granulated white sugar
- Zest of one lemon, finely grated
- 3/4 cup (170 grams) unsalted butter, at room temperature
- 4 ounces (115 grams) full fat cream cheese, at room temperature
- 1 1/2 teaspoons (6 grams) pure vanilla extract
- 3 large eggs, at room temperature
- 2 cups (230 grams) confectioners’ (powdered or icing) sugar
- 3 – 4 tablespoons freshly squeezed lemon juice
- Preheat your oven to 350 degrees F (180 degrees C). Butter and flour a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
- In a large bowl, sift the flour with the baking powder, baking soda, and salt.
- In a small bowl rub the lemon zest into the sugar.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth.
- Add the vanilla extract and sugar and beat on medium-high speed until the mixture is light and fluffy (about 5 minutes).
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
- Add the flour mixture, in two additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
- Bake for about 60 – 70 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
- Remove the cake from the oven and place on a wire rack to cool for about 20 – 30 minutes.
- Remove the cake from the pan to finish cooling before frosting.
- Place the confectioner’s sugar in a medium-sized bowl.
- Add about 3 tablespoons of the lemon juice and whisk until you have a thick and smooth glaze.
- Add more lemon juice or powdered sugar if needed to get the correct pouring consistency.
- Slowly pour the frosting over the top of the cake, allowing it to drip down the sides.
- Let the frosting dry before covering and storing.
- This cake will keep about 3 to 4 days at room temperature or about one week in the refrigerator. Can also be frozen.