I promised to share the lemon bread recipe with you all. It is AMAZING. I know I will make this many more times in the future. Thanks to Cheryl who shared this recipe with me!
Lemon Bread (Cake) from Ina Garten
1 C. unsalted butter, room temperature
2 1/2 C. sugar, divided
4 extra large eggs, room temperature
1/3 C. grated lemon zest
3 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 C. freshly squeezed lemon juice, divided
3/4 C. buttermilk, room temperature
1 tsp. vanilla
2 C. powdered sugar
3 1/2 TBS. freshly squeezed lemon juice
Preheat oven to 350 degrees F. Greaste and flour 2 loaf pans or one bundt pan.
Cream the butter and 2 C. sugar in a bowl with an electric mixer, until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, and the lemon zest, and mix on medium speed until well incorporated.
Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 C. lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures 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 C. sugar and 1/2 C. lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the 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 the powdered sugar and lemon juice in a bowl. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.