Buttermilk Lemon Loaf

Method

1. Preheat oven to 325°F. Butter an 8 x 4-inch loaf pan.
2. For cake: In a stand mixer fitted with the paddle attachment, combine flour, 1 cup sugar, baking soda, and salt. Add softened butter; mix on low until sandy looking, 2 to 4 minutes.
3. In a glass measuring cup, whisk together buttermilk, lemon zest, and lemon juice. Pour into flour mixture; mix on low just until a paste comes together. Scrape down the bowl and paddle; add the egg and egg yolk and mix on low just until combined.
4. Transfer batter to prepared pan. Bake until a toothpick inserted into the center comes out clean, about 50 minutes. While the cake is baking, prepare glaze and set a wire rack over a rimmed baking sheet.
5. For glaze: In a small saucepan, combine sugar, butter, lemon zest, lemon juice, and salt. Cook over medium heat, whisking until sugar dissolves, about 2 minutes.
6. Let cake cool in pan on the wire rack 10 minutes. Loosen loaf from pan and turn out onto wire rack. While cake is still warm, brush top and sides with glaze several times, using all the glaze. Cool completely on wire rack before slicing.