Serious Eats: Recipes

Iced Lemon Loaf

This recipe is adapted from Amanda Hesser's Lemon Cake recipe from The Essential New York Times Cookbook, which in turn was adapted from Maida Heatter's East 62nd Street Lemon Cake.

I find buttermilk powder to be a helpful pantry staple for baking. If you prefer, fresh buttermilk can be substituted for buttermilk powder. To make that substitution, omit the powder and replace 3/4 cup water with buttermilk.

For tips on the candied lemon peel, check out this guide to candying citrus zest.

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