Instructions:
Making the Lemon Loaf:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Infuse sugar with lemon zest: In a large bowl, rub the lemon zest into the granulated sugar with your fingers until the sugar is moist and fragrant. This helps release the oils from the zest, enhancing the lemon flavor in the loaf.
Cream butter and lemon sugar: Add the room temperature butter to the lemon sugar and beat with an electric mixer on high speed until light and fluffy, about 2-3 minutes.
Add eggs: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Mix in lemon juice and vanilla: Stir in the lemon juice and vanilla extract. The mixture may look slightly curdled at this point, but it will come together.
Alternate dry and wet ingredients: With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined; do not overmix.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
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