Description
This classic Lemon Loaf Cake is a moist and tender treat bursting with fresh lemon flavor. Made with a simple batter of all-purpose flour, butter, sugar, and fresh lemon zest and juice, it’s baked to golden perfection and finished with a tangy lemon glaze that adds the perfect sweet and citrusy touch. Ideal as a delightful dessert or an afternoon snack with tea or coffee.
Ingredients
Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup milk or buttermilk
- 1 tsp vanilla extract
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy. This aerates the batter, ensuring a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate fully.
- Add Lemon and Vanilla: Stir in the fresh lemon zest, lemon juice, and vanilla extract to the wet ingredients, blending until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with milk or buttermilk. Begin and end with the dry ingredients, mixing gently after each addition until the batter is smooth and lump-free.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow the cake to cool completely in the pan on a wire rack. Meanwhile, whisk together powdered sugar and 2 to 3 tablespoons of lemon juice to make the glaze. Drizzle the glaze evenly over the cooled loaf before serving.
Notes
- You can substitute buttermilk for regular milk for a richer texture and slight tang.
- If you prefer a stronger lemon flavor, increase the lemon zest to 3 tablespoons.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting off.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe yields one 9×5 inch loaf, approximately 8 to 10 servings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
