Lemon Buttermilk Loaf Cake
1/2 cup unsalted butter, softened to room temperature
1 cup granulated white sugar
2 large eggs at room temperature
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1/2 cup full fat buttermilk
2 tablespoons fresh lemon zest
1 cup powdered sugar
3 tablespoon fresh squeezed lemon juice
1tablespoon fresh lemon zest
1 tablespoon unsalted butter softened
Preheat oven to 350º. Line 9 inch loaf pan with parchment paper.
Cream together the butter and sugar until fluffy. Add eggs one at a time and beat until well mixed. Whisk together flour, baking powder, and salt in a medium bowl.
Add flour and buttermilk to the batter alternately, starting and ending with flour. Stir in the 2 tablespoons of lemon zest. Spoon batter into the prepared loaf pan.. Bake 45 minutes to an hour or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes then remove cake by lifting up the parchment paper placing cake on a wire rack or plate.
When the cake is cool, whisk together the powdered sugar and lemon juice. Whisk in the zest and the butter. Remove parchment paper from cake and pour glaze over the top. Transfer to a serving plate and garnish with a lemon slice if desired.
Cake will keep in a airtight container at room temperature for 3-4 days or longer in the refrigerator or freezer.