Lemon Lemon Loaf

When I think Spring, I think lemon...and lots of it.

This Lemon Lemon Loaf from my Baked cookbook definitely delivers big lemon flavor. A lemon cake with lemon syrup and iced with lemon glaze. If you are a true lemon lover, this cake is for you! Plus, the recipe makes two loaves, so you can easily freeze one for later (or impress your in-laws by giving one to them)!

Lemon Lemon Loaf

recipe from Baked by Matt Lewis & Renato Poliafito

For the loaves
1 1/2 C. cake flour
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
2 1/4 C. sugar
8 large eggs, at room temperature
1/4 C. lemon zest (from about 4-5 lemons)
1/4 C. fresh lemon juice
2 C. (4 sticks) unsalted butter, melted and cooled
1/2 C. sour cream, at room temperature
2 tsp. vanilla extract

For the lemon syrup
1/3 C. fresh lemon juice
1/3 C. sugar

For the lemon glaze
2 C. confectioners' sugar, sifted
4 T. fresh lemon juice

Preheat oven to 350 F. 

Spray two 9x5-inch loaf pans with nonstick cooking spray.
 

In a medium bowl, whisk both flours, the baking powder, baking soda and salt together. Add the sugar, eggs, lemon zest and lemon juice to the bowl of your food processor. Pulse until well combined. With the machine running, slowly pour the butter through the feed tube until incorporated. Add the sour cream and vanilla and pulse until combined. Transfer the batter to a large bowl. Add the flour mixture in 3 additions, folding gently to incorporate after each addition. Mix only until just combined.

Divide the batter evenly between the two prepared pans. Bake for 20 minutes, then rotate the pans and reduce the oven temperature to 325 F. Continue baking for an additional 30-35 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the loaves cool for 15 minutes.
 

For the lemon syrup:

While the loaves are cooling, combine the lemon juice and sugar in a small saucepan. Set over medium heat and cook until the sugar is completely dissolved, then continue cooking for an additional 3 minutes. Remove the pan from the heat.

Turn the loaves out of the pans and set on a sheet pan lined with parchment paper. Using a toothpick, poke holes in the tops and sides of the loaves. Brush the loaves all over with the lemon syrup. Let it soak in, then brush again until you've used all of the syrup. Cool the loaves completely. (You can wrap the loaves and freeze them (for up to 6 weeks) at this point.)

For the lemon glaze:

Whisk the confectioners' sugar and lemon juice together in a small bowl, until smooth and pourable. Pour the glaze over the top of each loaf, allowing it to drip down the sides. Let the glaze set for about 15 minutes before serving.

Store the loaves at room temperature wrapped tightly in plastic wrap.