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.