A delightfully easy and zesty lemon loaf cake made with fresh lemon juice and zest, combined with a crumble topping and a sweet glaze, perfect for any summer occasion.
1: Preheat the oven to 350°F.
2: In a large bowl, cream together sugar and butter.
3: Add in your room temperature eggs one at a time mixing in-between each addition. Add your vanilla, juice and zest from 4 lemons, and mix until fully combined.
4: In a separate bowl, whisk together your dry ingredients; flour, baking powder, and salt.
5: Stir 2-3 drops of yellow food coloring into your cream.
6: Gradually add the dry ingredients and cream to the wet ingredients in three parts, alternating cream and dry ingredients, starting and ending with the dry. Gently mixing and folding in until fully combined. Try not to overmix as this will cause it to become tough and dry.
7: Pour batter into a greased loaf pan or for individual servings scoop batter into the Wilton brownie pan or cupcake pans.
8: Bake in the preheated oven for 50-60 minutes for loaf cake or 12-16 minutes for individual servings until through.
9: For the crumble, mix flour, sugar, and soft butter until crumbly and sprinkle on top if desired.
10: For the glaze, mix powdered sugar with lemon juice until smooth and drizzle on top after the cake has cooled.
