Lemon Loaf Cake

Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan.

Zest one lemon into a small bowl. Then, juice both lemons and set the juice aside. You will need about 1 tbsp for the buttermilk, 2 tbsp for the cake, 2 tbsp for the simple syrup, and 2 tbsp for the glaze.

In the bowl of a stand mixer, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Mix in 1 tsp of vanilla extract, about 2 tbsp of lemon juice, and the lemon zest.

Create a buttermilk substitute by adding 1 tbsp of lemon juice to the 1/2 cup of milk. Let it sit for a few minutes to curdle slightly, then add it to the wet ingredients and mix to combine.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes.

While the cake is cooling, prepare the simple syrup. In a small bowl, combine 2 tbsp of lemon juice and 2 tbsp of granulated sugar and stir until the sugar dissolves.

While the cake is still warm, brush the simple syrup all over the top. Then, remove the cake from the pan and let it cool completely on a wire rack.

To make the glaze, sift the powdered sugar into a bowl. Add about 2 tbsp of lemon juice, the heavy cream, and 1/4 tsp of vanilla extract. Whisk until smooth.

Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides. Garnish with additional lemon zest if desired.

Let the glaze set for about 15-20 minutes before slicing and serving.