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1
Preheat oven to 350u00b0.
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2
Grease 9 x 5-inch loaf pan with butter.
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3
Dust pan with cake flour.
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4
Mix together flour, baking powder and salt.
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5
Melt butter, whisk thoroughly to reincorporate any separated milk solids.
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6
In food processor or blender, process sugar and lemon zest until combined.
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7
Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
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8
With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
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9
Transfer mixture to large bowl.
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10
Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
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11
Pour batter into prepared pan.
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12
Bake for 15 minutes at 350u00b0F.
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13
Reduce oven temperature to 325u00b0F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
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14
Cool in pan for 10 minutes.
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15
Turn onto wire rack.
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16
While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
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17
Stir occasionally to dissolve sugar.
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18
Reduce heat to low and simmer until thickened slightly, about 2 minutes.
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19
With toothpick poke holes on all sides of cake.
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20
Brush on Lemon Glaze.
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21
Allow to cool at room temperature at least one hour before serving.
