Ingredients
Scale
For the Loaf
- 1 C Sugar
- 2 tsp Lemon Zest
- 1/2 C Butter, softened
- 2 Eggs, room temperature
- 2 TBSP butter melted, then cooled
- 1/2 C Buttermilk
- 1 1/2 C Flour
- 1 tsp Baking Powder
- 1/2 tsp salt
For the Glaze
- 1/2 C butter
- 1 C Sugar
- 1/4 C Water
- 1 TBSP Vanilla
Instructions
For the Loaf
- Pre-heat oven to 325F
- Line a bread pan with parchment paper and spray with cooking spray and set aside
- Take eggs from fridge and place in a bowl of warm water to bring them to room temperature.
- In a small bowl, sift together flour, baking powder and salt and set aside.
- In a large bowl, add sugar and lemon zest and mix together.
- Add softened butter and mix well.
- Melt the 2 tbsp butter allow to cool before adding. Alternatively you can use oil.
- Add one egg at a time and mix well between additions.
- Add lemon juice and mix h til combined.
- Next add half of the flour mixture and mix until just combined
- Then add buttermilk, mix until just combined then add the rest of the flour mixture.
- Pour into prepared pan and place into oven for 40-50 minutes checking at the 40 minute mark.
- Loaf is finished when inserted toothpick comes out clean.
- Allow loaf to cool for 10 minutes in the pan before transferring to a wire rack.
- Invert the loaf on wire rack, then turn over loaf right side up.
- Pour the glaze over the top of the cake. You may want to place a cookie sheet under the wire rack to contain the glaze when pouring over the loaf.
- Allow loaf to completely cool and the glaze to set before cutting this delicious masterpiece.
For the Glaze
- In a small sauce pan, over medium heat, melt the butter.
- Add sugar and water, stirring occasionally.
- Cook until the sugar combines with the butter and water into a simple syrup, about 5 minutes. DO NOT Boil.
- Remove from heat and add vanilla and stir until combined.
- Pour over your loaf and ENJOY!