Lemon Loaf Cake

why make this recipe

Lemon Loaf Cake is a delightful treat that brings a taste of sunshine to your day. Its refreshing lemon flavor makes it perfect for any occasion, whether you serve it for breakfast, an afternoon snack, or dessert. The soft and moist texture combined with the zesty sweetness of lemon is sure to impress your family and friends. Plus, it’s simple to make, requiring just a few common ingredients found in your kitchen!

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:

1. Preheat the oven to 350°F (175°C). Grease an 8×4 inch or 9×5 inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat the butter and sugar together until fluffy and pale, about 4-6 minutes. Scrape the sides and bottom of the bowl as needed.
4. 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 well combined.
5. While the mixer is on low, add the flour and buttermilk alternately to the batter, starting and ending with the flour.
6. Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted comes out clean with just a few moist crumbs.
7. Remove from the oven and let it cool in the pan for about 15 minutes.
8. Prepare the lemon syrup by mixing the confectioners’ sugar and lemon juice together. Set aside.
9. Take the lemon loaf out of the pan and place it on a wire rack. Brush the syrup over the loaf while it is still warm.
10. Make the icing by whisking together the confectioners’ sugar, lemon juice, and milk. Add more juice if necessary to reach your desired icing consistency.
11. Once the loaf is completely cool, pour the icing over it.

how to serve Lemon Loaf Cake

Serve your Lemon Loaf Cake with a dusting of extra confectioners’ sugar on top for a lovely presentation. It pairs wonderfully with a cup of tea or coffee. For a special touch, you can add fresh berries or a dollop of whipped cream on the side.

how to store Lemon Loaf Cake

To store your Lemon Loaf Cake, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 3 days. If you want to keep it longer, store it in the refrigerator for about a week. You can also freeze it for up to 3 months. Just make sure to wrap it well and thaw it before serving.

tips to make Lemon Loaf Cake

• Use fresh lemon juice and zest for the best flavor. Avoid bottled lemon juice if possible.
• Make sure your butter and eggs are at room temperature before mixing for a smoother batter.
• If you don’t have buttermilk, you can make a quick substitute by mixing regular milk with a bit of vinegar or lemon juice.
• Keep an eye on the baking time as ovens may vary, and do the toothpick test to avoid overbaking.

variation

You can add poppy seeds to the batter for a nice crunch or mix in some blueberries for a fruity twist. For a richer flavor, try adding chopped nuts like walnuts or almonds.

FAQs

1. Can I use a different type of flour?
Yes, you can try using almond flour or gluten-free flour, but this may change the texture of the cake.

2. How can I adjust the sweetness?
If you prefer a less sweet cake, reduce the amount of granulated sugar slightly, but be cautious as it may affect the texture.

3. Can I make this cake ahead of time?
Absolutely! Lemon Loaf Cake can be made a day or two in advance. Just store it in an airtight container to keep it fresh.

4. What if I don’t have lemon juice?
If you can’t find lemon juice, you can try using lime juice or orange juice as an alternative, but the flavor will be different.

5. How do I know when the cake is done?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean with only a few moist crumbs attached.

Lemon Loaf Cake

Print Recipe

A delightful lemon loaf cake that brings a taste of sunshine to your day. Perfect for breakfast or dessert.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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, sifted (for icing)
• 1 tablespoon lemon juice (for icing)
• 1 tablespoon milk (for icing)

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×4 inch or 9×5 inch loaf pan with cooking spray.
2. Whisk together the flour, baking powder, lemon zest, and salt in a medium bowl. Set aside.
3. Beat the butter and sugar together until fluffy and pale, about 4-6 minutes.
4. Add the eggs one at a time, then add the vanilla extract and lemon juice.
5. Combine the flour and buttermilk alternately to the batter, starting and ending with the flour.
6. Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick comes out clean.
7. Cool in the pan for about 15 minutes.
8. Mix the confectioners’ sugar and lemon juice together for the syrup.
9. Brush the lemon syrup over the warm loaf.
10. Whisk together the ingredients for the icing and pour over the cooled loaf.

Notes

Serve with tea or coffee, and can be stored for up to 3 days at room temperature or a week in the refrigerator.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 24g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Keywords: lemon loaf, cake, dessert, baking, quick bread