![\"Lemon](\"http:\/\/sofadog.net\/recipes\/media\/IMG_8400.JPG\")
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Excellent all on it’s own, topped with strawberries, or as a base for strawberry shortcake. Since the butter is melted and not softened it’s quick to throw together.<\/p>\n
Cake
\n16 Tbs (8 oz) unsalted butter, plus 1 tbs, softened, for pan
\n1 \u00bd c (6 oz) cake flour, plus 1 tbs for pan
\n1 tsp baking powder
\n\u00bd tsp salt
\n1 \u00bc c (8 \u00be oz) sugar
\n2 tbs zest plus 2 tsp juice from 2 lemons
\n4 eggs
\n1 \u00bd tsp vanilla extract<\/p>\n
Glaze
\n\u00bd c (3 \u00bd oz) sugar
\n\u00bc c fresh lemon juice<\/p>\n
Preheat oven to 350F.<\/p>\n
Spray 9×5” loaf pan with Pam with Flour.<\/p>\n
In medium bowl, whisk together flour, baking powder, and salt.<\/p>\n
Melt butter<\/p>\n
In food processor, process sugar and zest until combined. Add lemon juice, eggs, and vanilla; process until combined. With machine running, add melted butter through feed tube in steady stream. Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. <\/p>\n
Pour batter into prepared pan and bake 15 minutes. <\/p>\n
Reduce oven temperature to 325F and bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes.<\/p>\n
Combine lemon juice and sugar in small saucepan, bring to boil stirring occasionally, simmer until thickened slightly, about 2 minutes.<\/p>\n
Cool in pan for 10 minutes, then turn onto wire rack, poke all over with skewer, then brush on glaze<\/p>\n","protected":false},"excerpt":{"rendered":"
Excellent all on it’s own, topped with strawberries, or as a base for strawberry shortcake. Since the butter is melted and not softened it’s quick to throw together. Cake 16 Tbs (8 oz) unsalted butter, plus 1 tbs, softened, for pan 1 \u00bd c (6 oz) cake flour, plus 1 tbs for pan 1 tsp … <\/p>\n