Ingredients
FOR THE CAKE
- Cooking spray
- 1/2 c. (1 stick) butter, softened
- 1 c. granulated sugar
- 1 tbsp. lemon zest, plus more for garnish
- 3 large eggs
- 1 tsp. pure vanilla extract
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. Kosher salt
- 3/4 c. buttermilk
FOR THE GLAZE
- 1/2 c. powdered sugar
- 1 tbsp. lemon juice
Directions
1. Preheat oven to 350° and grease a 9″-x-5” loaf pan with cooking spray. In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat together butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well between each addition, until well combined. Mix in vanilla.
2. In a separate large bowl, whisk together flour, baking powder, baking soda, and salt. Mix half the dry ingredients into wet, then buttermilk, finishing with remaining dry ingredients. Mix until just combined.
3. Pour batter into pan and smooth top. Bake until a toothpick inserted into the center comes out clean, about 55 minutes. Let cool 10 minutes, then invert onto a wire rack to cool completely.
4. For the glaze: In a small bowl, whisk together powdered sugar and lemon juice. Drizzle over top of cooled cake and garnish with more zest.
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