Zesty Lemon Loaf Cake: A Refreshing Twist on a Classic Dessert

This Lemon Loaf Cake is the perfect blend of citrusy zest and sweet cake goodness, making it an ideal treat for any occasion. With a tender crumb, a fresh lemon flavor, and a perfectly balanced glaze, this cake is sure to be a crowd-pleaser. Whether served with afternoon tea or as a light dessert, the bright, refreshing notes of lemon will leave everyone craving more. A simple recipe that brings a burst of flavor, this Lemon Loaf Cake is a must-try!

Ingredients:

For the Lemon Loaf Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • ½ cup whole milk
  • 2 tbsp lemon zest (about 2 lemons)
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional for extra flavor)

Instructions

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.

Step 5: Add Lemon Zest and Juice

Stir in the lemon zest and fresh lemon juice. The zest will add a burst of flavor, while the juice ensures a tangy, refreshing taste throughout the cake.

Step 6: Incorporate Dry Ingredients

Alternate adding the dry ingredients and the milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix to ensure a tender loaf.

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden on top and slightly pulling away from the sides of the pan.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake firm up and prevents it from breaking apart.

Step 9: Make the Lemon Glaze

While the cake is cooling, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl. If you prefer a thicker glaze, add a bit more powdered sugar until you reach your desired consistency.

Step 10: Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top. The glaze will create a beautiful, glossy finish that enhances the cake’s bright, zesty flavor.

Step 11: Serve and Enjoy

Slice your Lemon Loaf Cake into thick pieces and serve! This cake pairs wonderfully with tea, coffee, or as a refreshing dessert after a meal.

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