Lemon Loaf Cake

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1 Tbsp lemon zest

1/2 tsp salt

1/2 cup unsalted butter, room temp.

1 cup granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

2 Tbsp lemon juice

1/2 cup buttermilk

FOR THE LEMON SYRUP:

1/4 cup lemon juice

2 Tbsp sugar

FOR THE LEMON ICING:

1 cup powdered sugar

1.5 Tbsp lemon juice

1 Tbsp milk

Preheat oven 175°C Grease a loaf pan.

In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside. In the mixing bowl, cream the butter and sugar until pale and fluffy. 

Add the eggs one at a time, and mix, then beat in the vanilla extract, lemon juice. and buttermilk until combined. 

Add the dry ingredients until just incorporated. Scrape the batter into the prepared loaf pan and bake for 45-55 minutes

Let the cake cool for about 15 minutes in the pan. Heat the lemon juice and sugar for the lemon syrup until the sugar dissolves. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. 

Allow cake to cool completely. When the cake is cooled, combine all the icing ingredients. The icing should be thick and not runny. Pour icing over cake and let dry before serving.