Time: 1 hour 05 Minutes
10 -12 Servings
Drink tea or coffee and serve this moist lemon loaf cake with fresh strawberries or blueberries. Dust the cake with powdered sugar or drizzle the optional fresh lemon glaze over the top and sides of the cake. Everyone will be asking for second slices.
Preheat oven to 350 F. Then, butter and flour a 9-by-5-by-3-inch loaf pan.
In a mixing bowl, cream the butter and sugar until light and fluffy. In a separate bowl, beat the egg yolks until light and lemon-colored; blend thoroughly into creamed mixture.
Sift together the flour, baking powder, and salt. Gradually add flour mixture to the creamed butter mixture, alternating with the milk. Beat well.
Blend in the lemon zest, lemon juice and the extracts. Spoon batter into the prepared loaf pan.
Bake for about 45 to 50 minutes, or until a wooden pick inserted into the center comes out clean and the cake pulls away from the sides of the pan. Cool in pan on a rack for about 45 minutes; remove from pan and cool thoroughly.
If desired, sift powdered sugar over the top and garnish with fresh Heritage Growers blueberries.
6 tablespoons Butter
2/3 cup Granulated Sugar
4 Egg Yolks
1 1/4 cups Cake Flour
1 1/2 teaspoons Baking Powder
1/8 teaspoon Salt
1/3 cup Milk
2 teaspoons Lemon Peel (finely grated)
1 teaspoon Lemon Juice
1/2 teaspoon Vanilla Extract
1/2 teaspoon Lemon Extract
For the Glaze (Optional):
1/2 cup Granulated Sugar
Juice of 2 Lemons