(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Classic Lemon Loaf
This is quite homey but when I see it in French pastry shops, it looks decidedly fussier. This is dense, moist and tender and pretty as you please. My recipe also is substantial because I dislike too-modest quick breads! I think a great lemon loaf should command attention so be prepared to squeeze some fresh lemons for this beauty.
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
Zest of one lemon, finely minced
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon oil or extract
2 tablespoons fresh lemon juice
1/2 teaspoon citric acid, optional
3 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk
1 1/4 cup confectioners' sugar
1/4 cup fresh lemon juice
1/4 teaspoon pure lemon oil or extract
Preheat the oven to 350 F. Line an 9-by-5-inch pan with buttered parchment paper.
In a mixer bowl, cream the butter with the sugar. Add the eggs, then vanilla, lemon oil, citric acid, flour, salt, baking powder, baking soda and buttermilk until well blended (make sure no butter and sugar stick to bottom well of bowl). Spoon into prepared pan. Place pan on a baking sheet and baked until done (40 to 50 minutes).
For the Glaze, in a small bowl, thoroughly whisk together the confectioner's sugar, and citrus oil. Let cake cool 15 minutes, then glaze, (smear on - it is thick). Let set, glaze again
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