deglazing.com

When my husband and I spent a year in the Portland, Oregon area we made two really great friends, Jay and his dog, Gretta (isn’t she the cutest black lab you have ever seen?). They were kind enough to allow me to test recipes on them. They really loved the recipe I used for lemon loaf from Ina Garten.

This is, without a doubt, the best lemon loaf recipe I have ever made. The cakes are even better after a day or two. The lemon syrup really packs a punch and adds a tremendous amount of moisture to the cake. This cake is great with tea.

Here is a copy of that recipe from Ina Garten - The Barefoot Contessa (this recipe makes two loaves):

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large egss, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 3/4 cup fresh squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 tsp. vanilla extract

For glaze:

• 2 cups confectioners’ sugar, sifted
• 3 1/2 tbls. freshly squeezed lemon juice

Preheat oven to 350° F. Grease and flour 2 (8 1/2″ x 4 1/2″ x 2 1/2″) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in bowl of electric mixer fitted with paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and the vanilla. Add the flour and buttermilk mixture alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in small saucepan and cook over low heat until the sugar dissolves. When cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine confectioners’ sugar and lemon juice in a bowl, mixing with wire whisk until smooth. Pour over the tops of the cakes.

The finished product.