lemon loaf cake

ingredients:

cake:

1 cup of white sugar

1/2 cup of butter, softened

2 large eggs, room temperature

zest of 1 lemon

juice of 1 lemon

1-1/2 cups of all purpose flour

1/4 tsp of salt

1 tsp of baking powder

1/2 cup of heavy cream, room temperature

icing:

1 cup of powdered sugar

zest of 1 lemon

juice of 1 lemon, more to thin the icing if needed

supplies:

non stick baking spray

7x5 or 9x5 loaf pan

Stand mixer or bowl and hand mixer

mixing bowl and whisk

directions:

preheat oven to 325°F. grease a loaf pan with non stick baking spray and set aside.

beat the sugar and butter at medium speed with a mixer for 5 minutes or until light and fluffy. next, add in the eggs, one at a time, beating well after each addition, followed by the lemon zest and juice. 

in a separate bowl, mix the flour, salt and baking powder. then, to the wet ingredients, add the flour mixture alternating with the heavy cream, beginning and ending with flour. mix well after each addition of flour or heavy cream. once all the flour/cream are in the bowl, mix the batter at medium speed for 2 minutes, then pour into the prepared pan.

bake the loaf at 325°F for 60 to 65 minutes, or until a toothpick comes out clean. once baked, cool in the pan for 10 to 15 minutes, then remove from pan and cool completely on a wire rack.

to make the icing, mix the ingredients together in a bowl with a whisk. for thinner icing, add additional lemon juice in 1 tsp increments.

once the cake has cooled and the icing is ready, pour the icing over the pound cake as desired.