Serves
Makes 8 servings
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 cup sugar
- 4 large eggs
- 2 teaspoons Sonoma Syrup Co. Organic Pure Vanilla Bean Extract “Crush®”
- 1/2 teaspoon salt
- 1/8 cup Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup to brush cake
- For the Icing:
- 1/8 cup Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup or more for desired consistency
- 1⅛ cups powdered sugar
Procedure
For the Cake: Preheat the oven to 350°F. Butter and flour an 8 by 4 inch loaf pan and set aside. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
Add vanilla extract and salt. With the mixer on low, gradually add flour, beating just until combined, but be careful to not overmix.
Bake for about 1 hour (until a toothpick can be inserted in the center of the cake and comes out clean).
Let cool in the pan for 15 minutes. Invert onto a wire rack and turn upright to cool.
Brush the warm cake with 1/8 cup of Meyer Lemon Infused Simple Syrup using a pastry brush.
For the Icing: Add syrup to sifted powdered sugar and stir until blended and smooth.
Adjust consistency by adding more syrup. Drizzle over cake and let cool. Enjoy!
