Turn off the mixer and scrape down the sides of the bowl to make sure everything is well-mixed. Repeat the process with the rest of the flour mixture and buttermilk. Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper or spray with non-stick spray.
Pour the batter into the prepared pan and bake for 50-60 minutes in a preheated oven at 350°F. It will be done when an inserted toothpick comes out clean and the top feels firm to the touch. If, after about 30-40 minutes, the top is browning too much, tent a piece of aluminium foil over the top and continue baking.
Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides). For the Lemon Icing, in a medium bowl, whisk together the powdered sugar, lemon juice, and water or milk until smooth and you get the right consistency.
Add in a little more powdered sugar or cream as needed. Remove the cooled loaf from the pan and drizzle or pour over the top. You can cut it and eat it immediately or put it in a plastic wrap and keep it for a few days.
Ingredients;
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- zest of 1 large lemon or use 1 and 1/2 lemons if you don’t have lemon extract
- 2 tablespoons lemon juice
- 1/3 cup buttermilk,k sour cream works too
Lemon Icing;
-
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1-2 tablespoons cream or milk
Instructions;
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