why make this recipe
Lemon Loaf Cake is a delightful treat that combines the bright, tangy flavor of lemons with a tender crumb. It’s perfect for a quick snack or a dessert after lunch or dinner. The ease of the recipe makes it a great choice for bakers of all skill levels, whether you are a beginner or someone who bakes often. Plus, the sweet lemon glaze gives it a beautiful finish that will impress anyone who tries it.
how to make Lemon Loaf Cake
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
- 1/4 cup confectioners’ sugar
- 3 tablespoons lemon juice
- 1 cup confectioners’ sugar, sifted (more if needed to reach the right consistency)
- 1 tablespoon lemon juice (more if needed to reach the right consistency)
- 1 tablespoon milk
Directions :
- Preheat the oven to 350°F. Grease an 8×4 inch or 9×5 inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set this mixture aside.
- In a stand mixer bowl fitted with a paddle attachment (or with an electric mixer), beat the butter and sugar together until fluffy and pale, about 4-6 minutes. Use a spatula to scrape the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the eggs one at a time. Then add the vanilla extract and lemon juice. Beat on medium-high speed until everything is combined.
- With the mixer on low, alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour.
- Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean with only a few moist crumbs.
- Remove from the oven and let it cool in the pan for about 15 minutes.
- To prepare the lemon syrup, mix the confectioners’ sugar and lemon juice together in a small bowl. Set this aside.
- Take the lemon loaf out of the pan and place it on a rack. Brush the lemon syrup over the loaf while it is still warm.
- For the icing, whisk together confectioners’ sugar, lemon juice, and milk in a bowl. Add more lemon juice if necessary to achieve a thick consistency.
- Once the loaf is completely cool, pour the icing over the top.
how to serve Lemon Loaf Cake
You can serve Lemon Loaf Cake as is, or with a side of fresh berries for a refreshing touch. It’s great for breakfast, an afternoon snack, or as a light dessert. Adding a dollop of whipped cream can also elevate the experience.
how to store Lemon Loaf Cake
Store the Lemon Loaf Cake in an airtight container at room temperature for up to three days. If you want it to last longer, keep it in the fridge, and it should stay fresh for about a week. You can also freeze it for up to three months. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing.
tips to make Lemon Loaf Cake
- Make sure all your ingredients are at room temperature before starting, especially the eggs and butter for a smooth batter.
- Don’t overmix the batter; mix just until the ingredients are combined to keep the cake fluffy.
- You can add poppy seeds for a nice texture and some extra flavor if you like.
variation (if any)
If you want to mix things up, try adding some blueberries or cranberries to the batter for a fruity twist. You can also experiment with different types of citrus zest, like orange or lime, for a different flavor profile.
FAQs
1. Can I use lemon juice instead of lemon zest?
Yes, but lemon zest gives a stronger lemon flavor. You can use more lemon juice if you don’t have zest.
2. Can I make this recipe gluten-free?
Yes! You can use a 1:1 gluten-free flour blend in place of the all-purpose flour.
3. How do I know when the loaf is done baking?
The loaf should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached.
Lemon Loaf Cake
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Lemon Loaf Cake that combines the bright flavor of lemons with a tender crumb, topped with a sweet lemon glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
- 1/4 cup confectioners’ sugar
- 3 tablespoons lemon juice (for syrup)
- 1 cup confectioners’ sugar (for icing, more if needed)
- 1 tablespoon lemon juice (for icing, more if needed)
- 1 tablespoon milk (for icing)
Instructions
- Preheat the oven to 350°F. Grease an 8×4 inch or 9×5 inch loaf pan with cooking spray.
- Whisk together the flour, baking powder, lemon zest, and salt in a medium bowl. Set this mixture aside.
- Beat the butter and sugar together in a stand mixer bowl fitted with a paddle attachment until fluffy and pale, about 4-6 minutes.
- Add the eggs one at a time with the mixer on low speed. Then add the vanilla extract and lemon juice. Beat on medium-high speed until combined.
- Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour.
- Pour the batter into the prepared loaf pan. Bake for 45-55 minutes until golden brown and a toothpick comes out clean.
- Cool the loaf in the pan for about 15 minutes after baking.
- Mix the confectioners’ sugar and lemon juice for the syrup in a small bowl. Set aside.
- Brush the lemon syrup over the loaf while it’s still warm.
- Whisk together the icing ingredients until thick, adding more lemon juice as needed before pouring over the cooled loaf.
Notes
Make sure all ingredients are at room temperature before starting. You can add poppy seeds for extra texture, or blueberries/cranberries for a fruity twist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: lemon loaf cake, dessert, sweet cake, baking, lemon recipes
