Ingredients
Scale
- 2 sticks unsalted butter, softened
- 3 lemons
- 1 cup sugar
- 3 large eggs
- 1 ¾ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons whole milk
- 1 ½ cups powdered sugar
- ¼ cup rosé
Instructions
- Preheat oven to 350.
- Zest two of your lemons (about 1 teaspoon) and add to a large bowl with the sugar. Use your fingers to combine until zest is evenly dispersed with sugar.
- Add butter and use a hand mixer to cream together for 5 minutes, until light and fluffy.
- Add eggs one at time, fully combining after each one. Mix for an additional 2 minutes.
- In a separate bowl, whisk together flour, baking powder and salt.
- Add half of the dry ingredients to the butter and sugar and mix on low speed.
- Add milk and mix, and then add remaining dry ingredients and mix until just combined.
- Scoop batter into a buttered loaf pan and smooth top. Bake for 45-55 minutes, until a toothpick comes out clean.
- While cake bakes, juice lemons until you have ¼ cup lemon juice. Combine with rosé and let sit until cake is done.
- Remove cake from oven and let cool for 10 minutes.
- Poke holes in cake, and then pour half of the lemon juice and rosé mixture all over. Let cake cool completely.
- When ready to serve, whisk together powdered sugar and remaining lemon juice mixture until a thick, but pourable glaze forms (add more liquid or sugar as necessary!)
- Remove cake from pan and pour glaze on top.
- Prep Time: 10 minutes
- Cook Time: 50 minutes