It's Monday again and it's a very fine Monday indeed for me. It's spring break week so I will not be working for the entire week (yay! much more time for my baking experiments!) and Oakland is in full spring mood: it's sunny, it smells flowers everywhere, trees are blooming...it's simply gorgeous. Needless to say, this weather put me in a terrific mood and made me very energetic. So for this Happy Monday I really wanted to make something to make Wally feel the same way. I wanted something sweet, fresh and puffy. All these qualities are combined in this amazing loaf: a spongy dream that smells vanilla and taste zesty lemon.
Happy Monday to everybody :-)
150 gr butter, softened (1/2 cup and 2 tbsp)
145 gr white sugar (2/3 cups)
75 gr all-purpose flour (1/2 cup and 1 tbsp)
75 gr cornstarch (1/2 cup and 1 tbsp)
7 ml vanilla extract (1 tsp)
45 ml lemon juice (3 tbsp)
75 gr confectioners' sugar (1/2 cup and 1 tbsp)
Preheat the oven to 175 degrees C (350 degrees F). Grease a 9x5 inch loaf pan (or smaller if you want it to be high).
In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the vanilla extract, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
Bake for 60-70 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.