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  1. 2 sticks softened butter (not microwaved, softened by removing from the fridge and allowing to come to room temp naturally)
  2. 1&1/4 + 1 Tbsp sugar (I know it's strange but just go with it)
  3. 4 eggs
  4. 1 tsp vanilla extract
  5. zest from 1 large lemon (about 1 Tbsp.)
  6. 1 tsp fresh lemon juice (juice lemon into a bowl, then measure out 1 tsp, reserve the rest fro the glaze)
  7. 2 cups flour
  8. 1 tsp salt
  9. 1/2 tsp. baking powder
For the glaze
  1. 1&1/2 cups confectioners sugar
  2. reserved lemon juice
  3. water (if necessary)
  1. Preheat oven to 180c (350f)
  2. Grease the bottom of an 8 inch loaf pan.
  3. Place a piece of parchment ad fold the corners into the pan so that the parchment fits in perfectly.
  4. Spray the parchment and dust lightly wth flour.
  5. In the bowl of an electric mix mixer cream butter until pale (about 2 minutes).
  6. Add sugar and cream for another 4 minutes until sugar begins to dissolve into the butter.
  7. (Scrape down sides occasionally to insure even mixing)
  8. In a separate bowl add eggs, vanilla, lemon juice and lemon zest (don't mix together)
  9. Once the butter and sugar have finished creaming add eggs one at a time.
  10. Make sure to wait until each egg is incorporated before adding the next.
  11. In a medium bowl mix together flour, salt and baking powder.
  12. With the mixer on low slowly add in flour mixture.
  13. Once all the flour has been added, immediately shut off mixer and combine the rest with a spatula. (It is really important not to over mix this batter)
  14. Pour batter into prepared loaf pan.
  15. Bake for 50 - 55 minutes until a tooth pick comes out clean.
  16. Cool cake in pan for 15 minutes then use the parchment to help remove it and place on a cooling rack.
  17. Once cake is completely cooled, drizzle glaze on top.
For the Glaze
  1. Pour confectioners sugar in a medium bowl.
  2. Add 1 tsp. of lemon juice at a time until the mixture is loose enough to create ribbons when you pour some out of a spoon.
  3. (If you run out of lemon juice before you get to that point, you can use water)
  4. Use a spoon to drizzle over cake.
Freezer note
  1. If freezing, allow cake to cool completely. Do not glaze. Wrap the parchment you cooked it in around the cake, then wrap tightly in Saran Wrap. Freeze.
To defrost
  1. Remove from the freezer either the night before you intend on serving it or at least 4 hours before.
  2. Drizzle glaze on top of c cake once it is defrosted.
  3. Enjoy!
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