This is the quintessential lemon loaf of our dreams: the convenience of quick bread with the crumb of cake, redolent with the floral scent of lemons, delicately enrobed in a sweetly tart citrus glaze, and moist for days after baking.    The inside of this divine cake is sweet and tender, fragrant with the scent of lemon throughout, while the outside is swathed in a simple lemon glaze and distinctly tart.Enjoy a slice as a snack or as the humble hero of a dinner party.Glazed Lemon Loaf Print Recipe Pin Recipe Makes 1 (8½x4½-inch) cake Ingredients  1¼ cups (250 grams) granulated sugar½ cup (112 grams) neutral oil, plus more for scoring loaf3 tablespoons (12 grams) lemon zest3 large eggs (150 grams), room temperature2 cups (250 grams) all-purpose flour2 teaspoons (10 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ cup (120 grams) whole buttermilk, room temperature5 tablespoons plus 2 teaspoons (85 grams) fresh lemon juice, divided1½ cups (180 grams) confectioners’ sugar1 tablespoon (14 grams) unsalted butter, melted InstructionsPreheat oven to 350°F (180°C).

Spray an 8½x4½-inch loaf pan with baking spray with flour.Line pan with parchment paper, letting excess extend over sides of pan.In the bowl of a stand mixer fitted with the paddle attachment, beat granula

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