Prep 15 mins
Cook 55 mins
Modified recipe from dallasnews.com -- Published January 12, 2011. NOTE: The school bus cake was made for grandson Jake's 2nd birthday! I used a mixture of lime, lemon, and orange zests, and in the glaze, I used orange juice instead of the lemon juice! Made in a 6-cup school bus pan found on Amazon.com; baked at 350F for 35 minutes.
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup butter (2 sticks softened at room temperature)
- 1 cup sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- lemon zest (from 1 lemon)
- 1⁄4 cup lemon juice
- lemon zest (from 1 lemon)
- 1 dash salt
- 1⁄3 cup lemon juice
- 1⁄3 cup sugar
- Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
- Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
- In a medium bowl, combine the flour, baking powder and salt.
- In a mixer cream the butter, sugar, and lemon zest.
- With the mixer running at low speed, add the eggs one at a time; add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice to the butter mixture. Mix until just smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan.
- Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the wax paper.
- Lemon Glaze:.
- Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
- Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
- Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
- Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
- Serve at room temperature, in thin slices.
Wonderful buttery, lemony flavour - and I did not even add the glace; the cake stands great on it's own. I will try the glace next time; and by the looks of everybody in this household there will be a next time real soon
I was very happy with this cake! Wonderful lemon flavor, and a moist, firm, but not overly dense crumb. And I love that it is loaf size--my boyfriend and I could (and would) eat an entire Bundt cake, but that doesn't mean we should! I did take it out after 50 minutes, and probably should have even sooner, as it was darker than I prefer, so I would recommend checking on it before the suggested minimum time of 60 minutes.
Perky flavors and a perfect loaf cake! Loved that it was firm but not overly dense so it tastes moist in your mouth but is easy to slice and bite into without it crumbling all over. I baked in a glass bread pan so cut the oven temp down to 325F and it baked right at 60 minutes. I did have to skip on the glaze this time (mailing it to my DD at college) but sprinkled some coarse sugar over the top before baking. The loaf really does not need it as it tastes so wonderful as is written. Made for Photo Tag game.