Name: Lemon Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 loaf
Ingredients: 2 lemons, zest; 1 lemon, juice; 0.5 cup butter or dairy-free butter; 1 ¼ cups sugar; 2 eggs; 1 tsp vanilla; 0.5 cup buttermilk or dairy-free milk + 0.5 tsp lemon juice; 1 ½ cups flour or gluten-free 1:1 flour blend; 1 ½ tsp baking powder; Pinch of salt; Juice of ½ lemon (for glaze); ½ cup powdered sugar (for glaze); 1 cup powdered sugar (for frosting); Juice of 1 lemon (for frosting); 1 tbsp heavy cream or dairy-free milk + lemon juice mixture (for frosting); 1 tsp vanilla (for frosting)

Method

15 steps

Zest 2 lemons, avoiding the white part.
Juice 1 lemon and set aside.
In a large mixing bowl, add 0.5 cup butter and 1 ¼ cups sugar, and mix until well combined.
Add 1 tsp vanilla, lemon juice, and lemon zest, and mix.
Add 2 eggs one at a time, mixing after each addition.
Make dairy-free buttermilk by mixing 0.5 cup almond milk with 0.5 tsp lemon juice, and set aside for 5-10 minutes.
Add buttermilk to the wet mixture and stir.
In a separate bowl, whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and a pinch of salt.
Gradually add dry ingredients to wet mixture, mixing until smooth.
Grease a loaf pan and pour batter into it, smoothing the top.
Bake at 350°F for 45 minutes or until a toothpick inserted comes out clean.
Juice ½ lemon for glaze, mix with ½ cup powdered sugar, and set aside.
Sift 1 cup powdered sugar, juice 1 lemon, add 1 tsp vanilla and 1 tbsp heavy cream or dairy-free alternative for frosting.
Once cake is baked, place on a cooling rack and brush with glaze while still warm.
Once cooled, spread frosting on the cake.