This cake doesn’t rise very much, so don’t be surprised if it is shorter than you expect.

　　

Ingredients

Makes one 5 x 9-inch loaf

　　5 tablespoons unsalted butter, softened, plus more for the pan

　　3/4 cup plus 3 tablespoons sugar, plus more for dusting

　　1 cup all-purpose flour

　　1/4 teaspoon salt

　　1/4 teaspoon baking soda

　　3 tablespoons fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish (optional)

　　1/4 cup milk

　　2 large eggs

　　

Step 1

Preheat the oven to 350°F. Butter a 5 × 9-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together the flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.

　　

Step 2

Put the butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in the eggs and zest. Working in 2 batches, alternate mixing in the flour mixture and the milk mixture. Pour the batter into the prepared pan. Bake until a cake tester comes out clean, about 35 minutes.

　　

Step 3

Meanwhile, stir together the remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing the cake from the oven, immediately brush with the lemon glaze. Let the cake cool in the pan 10 minutes. Unmold the cake. Brush the remaining glaze on top. Garnish with zest.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.