2 ⅓cupscake flour or all-purpose flour (not self-rising)
2teaspoonsbaking powder
½teaspoonsalt
½teaspoonfreshly grated nutmeg
3sticksunsalted butter, softened slightly
2 ¼cupssugar
6large eggs, at room temperature
1tablespoonlemon zest (colored part of peel)
1teaspoonsvanilla extract
½cupfresh lemon juice
Instructions
Position a rack in the middle of the oven and preheat to 325°F. Lightly coat the inside of a 9-by-5-by-3-inch loaf pan with shortening. Add some flour and tilt the pan to coat; tap out the excess. Sift the flour, baking powder, salt and nutmeg twice together onto a piece of waxed paper.
In a large bowl with a spoon, or in an electric stand mixer fitted with the paddle attachment, beat the butter until soft and fluffy. Gradually add 2 cups of the sugar, leaving the last ¼ cup aside for later use, and beat until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the lemon zest and vanilla.
By hand, or with the mixer on its lowest speed, gradually stir in the dry ingredients just until well blended. Turn the batter into the prepared pan. Bake one hour and then lightly cover with foil, so the cake doesn’t brown too much. Then bake another 15 minutes to half an hour until the cake is puffed and golden brown and a tester inserted into the center comes out clean.
Transfer the pan to a rack set on a baking sheet and let stand for 10 minutes. Turn the cake out of the pan and set it upright on the rack. In a small bowl, stir together the lemon juice and the remaining ¼ cup sugar. Gradually spoon the lemon mixture over the top of the still-hot cake, allowing it to be absorbed. Cool completely before cutting. Makes one 9-by-5-inch loaf.