- 6-3/4 oz. (11/2 cups) all-purpose unbleached flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 4 oz. (1/2 cup) unsalted butter, slightly soft (70°F)
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/2 cup buttermilk
- Zest of 1 lemon, finely chopped or grated
For the syrup:
- Juice of 1 lemon
- 3 to 4 Tbs. confectioners’ sugar
1. Preheat the oven to 325 degrees Fahrenheit. Spray an 8x5x3-inch loaf pa with nonstick cooking spray.
2. Combine the flour, baking powder, and salt in a large mixing bowl and whisk until thoroughly combined. Beat the butter until it’s extremely pale and small tails have formed with an electric mixer (I use the paddle attachment on my stand mixer). Add the sugar and continue to beat until the mixture is somewhat frothy. Scrape the bowl’s sides well. One at a time, beat the eggs until smooth before adding the next. Add roughly one-third of the flour to the mixer on low and beat until almost incorporated; then add half of the buttermilk and mix until almost blended. Rep with another third of flour, then the remaining half of the buttermilk, finishing with the final third of flour. Switch from the mixer to a stiff rubber spatula just before all of the flour is mixed, add the lemon zest, and stir gently to integrate in the flour and zest, scraping the bowl’s bottom and sides as needed.
3. Scrape the batter into the prepared pan and bake for 45 to 50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out with only a few crumbs sticking to it. Allow 10 minutes for the cake to cool before stirring together the lemon juice and confectioners’ sugar. Invert the loaf pan carefully, tap it to loosen the cake, and then brush the syrup on top while the cake is still warm. Allow to cool fully before serving on a rack.
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