I made this cake.

Then it was gone.

Because it was delicious.  It was dense, and cut into slices like a dream.  Best of all, the glaze is a reduced lemon syrup and tastes as if you poured melted lemon drops over the cake as it cooled.

lemon cake

adapted from The Hummingbird Bakery Cookbook

for the cake

1 1/2 cups sugar

3 eggs

zest of 2 lemons

2 3/4 cup flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup whole milk

1 teaspoon vanilla

1 stick plus 5 Tablespoons butter – melted

for the glaze

juice of one lemon

1/4 cup sugar

1/2 cup water

Preheat oven to 350 degrees.  Grease and flour a 9 x 5 inch loaf pan.

Use an electric mixer to beat sugar, eggs, and lemon zest together.

In a separate bowl, mix together flour, baking powder, and salt.  In another bowl, combine milk and vanilla.  Add one third of the flour mixture to the sugar mixture.  Then add one third of milk mixture.  Repeat until all is mixed and mixture is light and fluffy.

Turn mixer down to low and slowly add melted butter.  Mix well.

Pour into prepared pan and bake for about 1 hour and 15 minutes.

During the last 30 minutes of baking time, stir the lemon juice, sugar, and water together in a small saucepan over low heat.  Bring to boil and reduce by half.  When cake is removed from oven, put it on wire rack over a sheet pan and pour syrup over top of cake.  Let cool slightly before removing from pan.  Allow to cool completely on rack.