Lemon Loaf

I have to admit, this is a new favorite. It happened soley because a co-worker had a son who was hooked on Starbucks lemon pound cake.  She was in the process of attempting to eliminated chemicals and food dyes from their diet and found the restraurant version to be a violent offender.

I quickly went to work with a combination of pound cake/lemon cake recipes I had in my arsenal.

Below is the results of this experiement.  My coworkers son was my sounding board as, I considered him to be my resident expert.

He has proclaimed this to be, 'better than Starbucks'. -Thanks Ethan, I have yet another great recipe, because of you!!

Ingredients:


Cake:
1/2 pound (2 sticks) unsalted butter, at room temperature*
2  cups granulated sugar divided
4 extra-large eggs, at room temperature*
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature*
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract

Syrup:
1/2  cup granulated sugar
1/2 cup lemon juice

Glaze:
2 cups confectioners' sugar, sifted
1/4 cup freshly squeezed lemon juice


Directions
Preheat the oven to 350 degrees F. 
Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. 

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes, add the eggs, 1 at a time, 

Sift together the flour, baking powder, baking soda, and salt in a bowl. 

In another bowl, combine 1/4 cup lemon juice, the buttermilk, vanilla and lemon extract.

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour until incorporated, do not over mix. 

Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. 

When the cakes are done, allow to cool for 10 minutes. 

Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. 

Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

* I cannot stress how important it is to have your ingredients at room temperature for this recipe.  I know its a pain to wait but, it really does make a difference.