Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 ¾ cups Granulated Sugar
  • 4 Large Eggs, room temperature
  • 3 cups All-Purpose Flour, spooned and leveled
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Whole Milk, room temperature
  • Zest from 3 large lemons (approx. 2 tablespoons)
  • ¼ cup Fresh Lemon Juice (for batter)
  • 1 teaspoon Vanilla Extract
  • ½ cup Granulated Sugar (for drizzle)
  • ½ cup Fresh Lemon Juice (for drizzle)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan thoroughly, or line with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until very light and fluffy (3-5 minutes). Incorporate the lemon zest during this stage.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  5. Gradually add the flour mixture alternately with the milk, beginning and ending with the flour. Mix on low speed just until combined; avoid overmixing. Gently fold in the ¼ cup of lemon juice by hand.
  6. Pour batter into the prepared pan, smoothing the top. Bake for 60–75 minutes, or until a skewer inserted into the centre comes out clean or with moist crumbs attached.
  7. While the cake bakes, prepare the drizzle by combining the ½ cup sugar and ½ cup lemon juice in a small saucepan. Heat gently until the sugar is completely dissolved.
  8. Immediately upon removing the cake from the oven, poke holes all over the top surface using a skewer. Slowly brush or spoon the warm lemon drizzle syrup evenly over the entire surface of the hot cake.
  9. Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely before serving.