Easy Lemon Loaf Cake is a light, zesty, and perfectly sweet cake that’s simple to make and full of fresh lemon flavor. It’s the kind of cake you can whip up on a weekend or any time you’re craving a citrusy treat. Here’s a straightforward recipe that’s sure to become a go-to!
Easy Lemon Loaf Cake Recipe
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice (about 1 lemon)
- Zest of 2 lemons
- ½ cup whole milk (or buttermilk for a tangier flavor)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice (about 1 lemon)
Instructions:
1. Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan (or line it with parchment paper for easy removal).
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, use an electric mixer or whisk to beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
4. Add the Eggs and Flavorings:
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon juice, and lemon zest until combined.
5. Add the Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk (start and end with the dry ingredients). Mix until just combined—don’t overmix, as this can make the cake dense.
6. Bake the Cake:
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Start checking at 50 minutes—if the top is browning too quickly, cover it loosely with aluminum foil and continue baking.
7. Make the Lemon Glaze:
- While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Set aside.
8. Cool the Cake:
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
9. Glaze the Cake:
- Once the cake is fully cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
10. Serve and Enjoy:
- Slice the cake into generous pieces and enjoy with a cup of tea or coffee!
Tips & Variations:
- Buttermilk Option: If you prefer a slightly tangier cake, swap out the whole milk for buttermilk.
- Extra Zest: If you like an even more intense lemon flavor, add extra lemon zest to both the cake batter and glaze.
- Add-ins: For a twist, you could fold in blueberries, poppy seeds, or chopped candied ginger for added texture and flavor.
- Make it Dairy-Free: Use dairy-free butter and milk (like almond milk) if you’re looking for a dairy-free version.
- Storage: Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.
This Easy Lemon Loaf Cake is the perfect balance of sweet and tangy, with a soft and tender crumb. It’s an easy, refreshing treat that anyone can make, whether you’re a baking pro or a beginner! Enjoy!