My new favorite lemon loaf!

Lemon Syrup Loaf

For the cake…
1 stick unsalted butter
1/2 cup white granulated sugar
2 large eggs
Zest of 2 lemons
1 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons whole milk

For the lemon syrup…
4 tablespoons fresh lemon juice
1/2 cup powdered sugar

For the lemon glaze…
4 tablespoons fresh lemon juice
2 cups powdered sugar

Start by preheating your oven to 350 degrees F. Spray a loaf pan with non-stick cooking spray. Line with parchment paper and lightly spray again.

Cream together the softened unsalted butter with the white granulated sugar. Beat in the large eggs and lemon zest.

Fold in the cake flour, baking powder and salt.

Stir in the whole milk.

Pour into the prepared pan and smooth out the top. Bake in preheated oven 45 minutes.

Make the syrup by combining the fresh lemon juice and powdered sugar in a small saucepan over medium low heat. Heat and stir until the mixture bubbles. Remove from heat.

Once the bake is baked, remove from oven and poke holes all over the top using 2 toothpicks.

Pour the syrup evenly over the cake.

Allow to cool to room temperature.

When ready to glaze the cake, combine the fresh lemon juice and powdered sugar together with a whisk in a large bowl. Add just enough water for the mixture to be thick but spreadable.

Remove the cooled cake from the lab carefully by lifting up on the parchment paper sides.

Spread the glaze evenly over the entire cake. Serve room temperature or for an even better loaf cake, chill in the refrigerator for at least 2 hours.

Enjoy!