Lovely lemon loaf recipe

Ingredients

• 3 cups unbleached all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder, preferably aluminum-free
• 1 teaspoon fine sea salt
• ¾ cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• ½ pound (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 5 large eggs
• ⅓ cup grated lemon zest (from 6 to 8 lemons)
• 1 cup fresh lemon juice

• ¾ cup granulated sugar
• ¾ cup fresh lemon juice

• 2½ cups confectioners’ sugar
• ¼ cup fresh lemon juice
• Lemon zest for sprinkling (optional)

To make the Loaves
1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter two 9-by-5-inch loaf pans and dust with flour, shaking out the excess.
2. Sift together the flour, baking soda, baking powder, and salt; set aside. In a large measuring cup or a small bowl, mix together the buttermilk and vanilla.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar for 5 to 7 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each one; scrape down the sides of the bowl as necessary. Add the flour mixture alternating with the buttermilk mixture in three additions, beginning and ending with flour. Stir in the lemon zest and lemon juice.
4. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the loaf pans firmly on the countertop to remove any air bubbles from the batter. Bake for 50 minutes to 1 hour, until a cake tester inserted in the center of a loaf comes out clean. The centers will crown and crack. Cool the loaves in the pans for about 10 minutes before unmolding.
5. Meanwhile, to make the lemon soaking syrup: Combine the sugar and lemon juice in a small nonreactive saucepan and cook over low heat, stirring often. Once the sugar dissolves, continue cooking until the syrup turns a deep golden yellow, about 5 minutes.
6. When the loaves are cool enough to handle, transfer them to a cookie sheet lined with parchment. Poke holes in the cakes with a skewer and pour lemon soaking syrup generously on top of each. Repeat, until the cakes are completely moistened. Let the loaves stand for at least 10 minutes so the syrup is absorbed.
To make the Glaze
7. In a small bowl, whisk the confectioners’ sugar with the lemon juice until smooth and creamy. Pour the glaze over the tops of the loaves and allow the glaze to drip down the sides. Sprinkle lemon zest on top, if desired. Serve warm or at room temperature. Wrapped in plastic wrap, the loaves will keep at room temperature for up to 4 days.