Ingredients

  • 1 tablespoon butter, unsalted
  • 1 tablespoon cake flour
  • 225 grams butter, unsalted melted
  • 6 ounces cake flour must use this flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 ¾ ounces sugar, caster
  • 2 tablespoons lemon zest
  • 2 teaspoons lemon juice
  • 4 eggs
  • 1 ½ teaspoons vanilla
  • Lemon Glaze
  • 3 ½ ounces sugar, caster
  • ¼ cup lemon juice
  • Optional Additions
  • ⅓ cup poppy seeds

Directions

1. Adjust oven rack to middle position and preheat oven to 350*F/175*C/GM 4.
2. Grease 9x5 loaf pan with 1 T softened butter and dust with 1 T cake flour, tapping out excess.
3. Whisk together flour, baking powder and salt in medium bowl. (Add poppy seeds, if using.) Set aside.
4. Whisk melted butter thoroughly to reincorporate any separated milk solids. In food processor, process sugar and zest until combined, about 5-1 second pulses. Add lemon juice, eggs and vanilla. Process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream, this should take about 20 seconds. Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
5. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325*F/160*C/GM3 and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time.
6. Cool in pan for 10 minutes, then turn onto wire rack. Poke sides and top with toothpick.
7. Meanwhile make glaze: Bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. Brush cake with lemon glaze. Cool cake to room temperature, at least 1 hour.
8. Wrap cooled cake tightly in plastic wrap and store at room temperature for up to 5 days.

Notes
Serving Ideas:Original serves 8.


Categories
CakesPuddings
Keywords
CakesPuddings
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