Ingredients

CAKE:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted sweet butter, softened

1 cup granulated sugar

3 large eggs, room temperature

1 tablespoon grated lemon peel

1/8 cup lemon juice

1/8 buttermilk

LEMON SYRUP*:

1/2 cup sugar

1/2 cup lemon juice

*ALTERNATIVE TO LEMON SYRUP:

1/8 cup lemon juice

1 cup powdered sugar

Preparation

CAKE:

  1. Preheat the oven to 350 F.
  2. Butter and flour a 3-inch-by-8-inch or similar loaf pan.
  3. Combine the flour, baking powder and salt in a medium bowl.
  4. Cream the butter and sugar in a mixer, scraping down the sides regularly.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the lemon zest and beat well.
  7. Mix the lemon juice with the buttermilk. Set the mixer to lowest setting and alternately add the flour mixture and the liquid, beating completely after each addition.
  8. Increase the speed to high and beat for an additional minute to aerate the mixture.
  9. Pour the batter into the prepared pan and bake 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  10. While the cake is baking, prepare the lemon syrup or lemon glaze (see below).

LEMON SYRUP*:

  1. Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. 2. Reduce the heat to simmer and heat until the sugar dissolves.
  2. Turn off the heat and let stand.
  3. Poke holes with a skewer in hot cake and drizzle with half the syrup.
  4. Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap.
  5. Poke holes in the bottom of the cake and pour on the remaining syrup
  6. Wrap cake in plastic wrap and chill for 1 to 2 hours.

*ALTERNATIVE LEMON GLAZE:

  1. Beat together the lemon juice and powdered sugar until smooth.
  2. Poke holes all over the warm cake with a skewer and pour all the glaze on it, allowing it to run down the sides by loosening the edges with a butter knife.
  3. Allow to cool for 10 minutes then remove from pan. 4. After cake has thoroughly cooled, wrap in plastic wrap and serve the next day.

Yield: Makes 1 loaf cake.