When Life Gives You Lemons...

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Honey Lemon Loaf Cake

with lemon glaze

Hello hello! How did everyone enjoy their Memorial Day weekend?! Hopefully it was filled with good company, good weather, and of course good food! I made this cake this week and though it was just the perfect summer cake and would have been perfect for a Memorial Day BBQ.

I  don't know about you but I am a HUGE fan of anything lemon. It surprises me how many people do not like lemon. I could eat gallons of lemon water ice, a ton of lemon bars, lemon cookies, lemon chicken, and slurp glass after glass of lemonade. So for me this cake is absolutely perfect! And for those of you who aren't too thrilled about anything lemon I recommend trying this cake. It's not a super strong lemon flavor. 

This cake is super light with a sweet yet slightly tart flavor.

  

Honey Lemon Cake

Ingredients

• 1 1/2 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup honey
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 eggs
• 1/2 cup milk
• Zest of 1 full lemon

For the Glaze

• Juice of 1 full lemon
• 1 tbsp honey
• 1/4 cup powdered sugar

Directions

1. Preheat the oven to 350 degrees.
2. Spray a 9in loaf pan and line it with parchment paper, letting it hang over the edges. This will make it easier to remove from the pan. 
3. In a small bowl combine the flour, baking powder and salt.
4. In a large bowl with an electric mixer beat together the honey, sugar, butter and eggs.
5. Add the milk and lemon zest then mix further.
6. Add the flour mixture and blend it until it's just combined.
7. Pour it into the prepared loaf pan and smooth the top with a spatula.
8. Bake it for 30 – 40 minutes or until a toothpick inserted into the middle comes out clean and the top is a golden brown. It will bake much quicker on the top and edges and look finished but check the middle with a toothpick to be sure. 

To Make the Glaze

1. In a small bowl whisk together the reserved lemon juice, honey and powdered sugar.
2. With a spoon drizzle the glaze over top of the warm cake and let it soak in for 10 – 15 minutes.

Using the parchment paper overhang lift the cake out of the pan and let it cool completely on a cooling rack before slicing it. Enjoy!