Cakery Friday: Lemon Lemon Loaf

I have only heard amazing things about the Baked cookbook {you know, the bakery in Brooklyn that people swoon over}.And so I decided to try their Lemon Lemon Loaf as a treat for my Dad. My father LOVES lemon pound cake, consumes it on a daily basis, and considers himself quite the connoisseur.  He was truly impressed by the deliciousness of this cake; it’s very light and airy.

I have to admit, this was a time consuming but well worth it effort. The method of preparation was unlike any I had tried before {the batter is made in the food processor and not the typical Kitchenaid preparation}. And you MUST make the optional glaze, it’s a make or break with this loaf.


Gather all of the ingredients.



In the bowl of a food processor combine 2 1/4 cups sugar, 8 large eggs, 1/4 cup grated lemon zest {approximately 4 lemons}, 1/4 cup fresh lemon juice.  Pulse to combine.


With the motor running drizzle in 2 cups {4 sticks} of melted butter. Then add in 1/2 cup of sour cream {I substituted with greek yogurt} and 2 teaspoons of vanilla.


Sift together 1 1/2 cups of cake flour, 1 1/2 cups of all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda and 1 teaspoon of salt.


Transfer the liquid batter into a large bowl and gently fold in the dry ingredients.



Divide the batter between 2 loaf pans that have been greased and lined with parchment paper. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow to cool in the pans for 15 minutes then remove from pan and brush with lemon syrup and when fully cooled drizzle over with glaze.


To make the syrup:

In a small saucepan over medium heat, heat 1/3 cup of lemon juice and 1/3 cup of sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside to cool.  Brush generously over the loafs after they have been removed from the pans {the syrup will soak into the cakes… yum}.

To make the glaze:

In a small bowl, whisk together 2 cups of confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.




To find the whole recipe click here.

Happy Baking!



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