The Signature Lemon Cake

There was one time my home was loaded with unused lemons, and I have been brainstorming ways to turn them into some citrusy goods. Thanks to my friend, Sarah's, recommendation I found the perfect lemon pound loaf adopted from Eat, Little Bird (with some personal adjustments).  I have been craving for some classic lemon flavors and this loaf gives me just the right amount of moistness and sweetness, the perfect hint of tartness and a burst of lemon flavor in my mouth. Right on the first bite, I told Sarah "this got to be our signature cake if we ever open our bake shop". How can anyone resist a good piece of lemon cake?


Servings 1 regular pound cake loaf
Preparation time: 30 minutes
Baking time: 40-45 minutes
Preheat Oven: 356 ºF (180 ºC)

Ingredients:
175g plain flour (1 1/2 cup)
175g granulated sugar (3/4 cup)
125g butter (1/2 cup)
2 large eggs, room temperature
4 tbsp milk
1 whole lemon zest
2 tsp baking powder
pinch of salt
1/4 tsp vanilla extract

Syrup
50g icing sugar
1/4 lemon juice

Icing
100g icing sugar
1/4 lemon juice

Steps:

1. Preheat oven. Grease and line a loaf pan with parchment paper. Leave butter and eggs until room temperature
2. Cream butter and caster sugar until light and fluffy. Add eggs one at a time. Mix in lemon zest and fold in gently
3. Sift flour and mix all dry ingredients together. Add them to the batter until combined. Add milk and vanilla extract. Do not over mix
4. Pour batter into pan and bake for 40-45 minutes or until golden brown
5. During the last 10 minutes of the baking time, prepare the lemon syrup and icing. To make syrup, dissolve the icing sugar with the lemon juice in a small saucepan. Cook until the syrup thickens. Set aside until it cools
6. To make the icing, mix lemon juice and icing sugar until dissolves and creates a white and thick consistency
7. After the cake is ready, poke holes on the cake and spoon syrup over the cake evenly. Leave the cake cool completely in the pan. After the syrup sets in, pour the icing over the loaf literately

Tips:

1. Be aware of the size of the stick you use to poke the holes on the cake. Otherwise it may make the cake look less presentable (see picture)
   
2. Icing is optional, since the original recipe doesn't call for that. But I like how the icing adds a new texture to the cake and makes the cake more flavorful