A lemon loaf cake sounds perfect—tender, moist, and full of refreshing citrus flavor! Here’s a simple and easy recipe for a Lemon Loaf Cake that you can whip up in no time:
Easy Lemon Loaf Cake Recipe
Ingredients:
-
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter (melted)
- ⅓ cup milk (whole or any milk of choice)
- Zest of 1 large lemon (for extra flavor)
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
-
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice (adjust to your desired consistency)
Instructions:
-
Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
-
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the sugar and eggs together until light and fluffy (about 2 minutes).
- Add the melted butter, milk, lemon zest, lemon juice, and vanilla extract to the egg mixture and stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Don’t overmix—just stir until no flour streaks remain.
-
Bake the Cake:
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover it with aluminum foil for the last 10 minutes of baking.
-
Make the Lemon Glaze:
- While the cake is cooling, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl. Add the lemon juice slowly until you reach your desired consistency—a drizzle-able texture is perfect for this.
-
Cool and Glaze:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is completely cooled, drizzle the lemon glaze over the top.
-
Slice and Serve:
- Slice and serve your lemon loaf cake! It’s perfect for breakfast, tea time, or as a light dessert.
Tips:
- For extra moistness, you can add a couple of tablespoons of sour cream or Greek yogurt to the batter.
- Make it more lemony: You can add a bit of lemon zest to the glaze or use a lemon syrup to soak the cake for extra lemon flavor.
- Storage: The cake will stay fresh for a few days at room temperature, or you can refrigerate it for up to a week. You can also freeze slices for longer storage.
This cake is perfectly light, zesty, and sweet—perfect for when you’re craving a citrus treat! Does this recipe sound like the one you’re looking for?