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Lemon Loaf Cake

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

Ingredients

Scale
  • 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

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

Find it online: https://yourfavoriterecipes.com/lemon-loaf-cake/