Glazed Buttermilk Lemon Loaf

A delicious lemony cake that's perfect for breakfast, tea time, or dessert.

www.comfortandpeasant.com

Servings: 12

Author:

Prep Time
20 minutes

Cook Time
55 minutes

Cooling Time
3 hours

Total Time
4 hours, 15 minutes

Breakfast Dessert Snack

American Brittish

cake Lemon coffee cake

Instructions

1 Preheat oven to 350F (177 Celsius).
2 Lightly grease a 9 x 5" (23 x 13cm) loaf pan with butter. Line with parchment
paper long ways for easy removal of loaf after baking.
3 Using a rasp, grate lemon rind.
4 Using a hand or stand mixer, cream the butter, sugar, lemon rind and vanilla
until light and fluffy (about 5 minutes).
5 Add the eggs 1 at a time being sure to beat well after each one. Continue
beating for another 2-3 minutes after all eggs have been added.
6 Whisk together the flour, baking powder and salt. Add the flour mixture to the
butter mixture alternatively with the buttermilk, beginning and ending with the
dry ingredients. Make sure it's completely mixed without over beating.
7 Pour the batter into the loaf pan making sure to spread it out evenly. Bake on
the center rack for 50-55 minutes or until a toothpick inserted in the center
comes out clean.
8 Allow the cake to cool in the pan for about 15 minutes. Use the parchment paper
to transfer the cake to a wire rack. Remove the parchment paper and allow the
cake to fully cool.
9 When cake is cooled whisk together the icing sugar with enough lemon juice to
make a thick glaze and spread over the cake. Allow the glaze to harden before
serving.