This is a recipe from The Hummingbird Bakery cookbook and. it. was. delicious. The recipe description read “incredibly moist and tangy” and it was exactly that.
recipe adapted from the hummingbird bakery cookbook
1 1/2 cups plus 2 tbls. sugar
grated zest of 2 unwaxed lemons
grated zest of 1 unwaxed lime
2 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1 cup whole milk
1 tsp. pure vanilla extract
juice of 1 lime
1 stick, plus 5 tbls. unsalted butter, melted
juice and grated zest from 1 lemon
1/4 cup sugar
Preheat the oven to 350F.
Put the sugar, eggs, lemon zest in a freestanding mixer with a paddle attachment and beat until well mixed. Sift the flour, baking powder, and salt into a separate bowl. Combine the milk, and vanilla in another bowl. Add one-third of the flour mixture to the sugar mixture and beat well, hen beat in one-third of the milk mixture. Repeat this process twice more until everything has been added. Turn the mixer up to high speed and beat until the mixture is light and fluffy. Add lime juice. Turn the mixer down to low speed, pour in the melted butter and beat until well incorporated.
Pour the batter into the prepared loaf ban (9 x 5-inch) and bake in the preheated oven for about 1 hour 15 minutes, or until golden brown and the loaf bounces back when touched.
For the lemon syrup:
While the cake is baking, put the lemon juice and zest, sugar and 1/4 cup water in a small saucepan and bring to a boil over low heat. Raise the heat and boil until it has reduced by half, or until it has a thin syrup consistency. When cake is done baking, pour syrup over the top. Let cool slightly in the pan before turning onto a wire rack to cool completely.