Lady Bird's Lemon Cake
A vintage Southern lemon loaf that balances tang and crumb, perfect for brunches or an afternoon treat.
Ingredients
For the Cake
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter (room temperature)
- 4 large Eggs
- 1 tablespoon Fresh lemon zest
- 0.5 cups Milk or buttermilk For tender crumb
- 1 teaspoon Vanilla extract (optional)
For the Glaze
- 1 cup Powdered sugar
- 2-3 tablespoons Fresh lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or tube pan.
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- Cream the softened butter with sugar until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract if using.
- Alternately add the dry ingredients and milk, beginning and ending with dry mix. Stir until just combined.
- Pour batter into the prepared pan and smooth the top.
Baking
- Bake until a toothpick comes out with a few moist crumbs, roughly 45-55 minutes. Rotate the pan halfway if your oven has hot spots.
- While the cake cools for 10 minutes, whisk powdered sugar with lemon juice to make a pourable glaze.
- Poke small holes in the warm cake with a skewer and pour the glaze over, letting it sink in.
- Cool completely before slicing.
Notes
Store at room temperature for up to 3 days or in the refrigerator for up to 5 days. Wrap tightly for freezing up to 3 months. Use room-temperature ingredients for a finer crumb.