Ingredients
- 2 cups flour
- Pinch of salt
- 16 T butter, brought to room temperature (yeah, it’s a lot but it helps make it moist and amazing)
- 1 ½ cups sugar, separated
- 4 eggs, brought to room temperature
- ¼ cup + 2 ½ T lemon juice, separated
- 4 T lemon zest, separated
- 2 t vanilla
- 1 T chunky sugar
Directions
Start by zesting and juicing your lemons (I ended up using 3). Set those asideNext, line a loaf pan with parchment paper, and set that aside as well.
Pour the flour and salt into a small bowl and whisk together. Set this one to the side too.
Add the butter and 1 cup of the sugar to a large bowl and beat until nice and fluffy – just a couple minutes. Next add in the eggs, 2 ½ T of the lemon juice, 3 T of the lemon zest and all the vanilla and mix until combined. 
Finally, get your flour/salt mixture and mix that in until just combined. This is your batter.
Spray your prepared loaf pan with nonstick spray and pour your batter into it
Using your fingers, sprinkle the chunky sugar over the top of the batter – this will help give it a nice, crunchy top.
Put your loaf pan in the oven and bake at 350 for about 50-60 minutes, or until it’s a nice golden brown.
Move it to a wire rack, still in the loaf pan. While it’s still warm, get a toothpick (or some other long thin implement thingy) and poke about a ton of holes randomly in the top of the cake – I used a cake tester and I think I did over 50.
In a measuring cup with a spout (not 100% necessary but it makes things easier) whisk together the remaining ¼ cup lemon juice, the remaining 1 T lemon zest and the remaining ½ cup sugar. The sugar won’t dissolve totally, FYI, and that’s ok. This is your glaze
Pour your glaze evenly over the top of the cake while the cake is still warm and let the cake cool completely on the wire rack.
Once it’s cool, lift the cake out of the pan by the parchment paper. Slice up and enjoy the lemony goodness!!
Ugly Desserts 