Glazed Lemon Easter Loaf Cake

Glazed Lemon Easter Loaf Cake      
 
  • 2 cup all-purpose flour
  • 1 and ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • ¾ cup buttermilk
  • 1 Tablespoon lemon zest
  • 1 Tablespoon freshly squeezed lemon juice food coloring (yellow, pink), optional
  • 3 Tablespoons powdered sugar, divided
  • 3 teaspoons milk, divided food coloring, optional
 
Square Baking Pan
Silicone Measuring Spoons 
  • Pre-heat your oven to 190 ˚C, 170 ˚C Fan, Gas 5
  • Butter and flour 9" x 5" loaf pan. Set aside.
  • In a large mixing bowl, whisk together dry ingredients (flour, baking powder, baking soda and salt). Set aside.
  • In a large mixing bowl, cream butter with electric mixer for 30 seconds. Gradually add sugar, beating for 3 to 4 minutes until light and fluffy.
  • Add eggs, one at a time, mixing well after each addition. Add vanilla and mix well. Add lemon zest and mix well.
  • Alternating with buttermilk and lemon juice., add the dry ingredients to butter mixture in 3 additions, mixing well after each.
  • Pour half of the batter into bowl you had flour mixture in (saving on dishes here). Add yellow food coloring, two drops at a time to get desired shade. Remember, the color will be stronger after baking.
  • Add pink food coloring to the second batter, repeat as with the yellow batter.
  • Pour pink batter into prepared loaf pan. Spread evenly. Pour yellow batter over the top and spread evenly.
  • Bake cake for 45 to 50 minutes OR until the top is golden brown and the toothpick inserted into few places comes out clean.
  • Cool cake in pan for 15 minutes, then invert onto a cutting board. Cool completely.
  • To make the glaze, divide powdered sugar into two small bowls. Add one teaspoon of milk to each bowl until you reach drizzling consistency. Add food coloring if desired.
  • Drizzle both glazes over cake.
  • Cut and serve.
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