Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 tablespoon lemon zest

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 tablespoons lemon juice

1/2 cup buttermilk

1/4 cup confectioners’ sugar (for syrup)

3 tablespoons lemon juice (for syrup)

1 cup confectioners’ sugar, sifted (for icing, more if needed)

1 tablespoon lemon juice (for icing, more if needed)

1 tablespoon milk (for icing)

Instructions

Step 1: Preheat the oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with cooking spray.

Step 2: In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.

Step 3: Using a stand mixer with a paddle attachment, beat the butter and sugar until fluffy and pale, about 4-6 minutes. Scrape the bowl as needed.

Step 4: With the mixer on low, add the eggs one at a time, then add vanilla extract and lemon juice. Beat on medium-high until combined.

Step 5: Alternate adding the flour mixture and buttermilk to the batter, starting and ending with flour. Mix on low speed just until combined.

Step 6: Pour the batter into the prepared loaf pan and bake for 45-55 minutes, until the cake is golden and a toothpick inserted comes out clean or with a few moist crumbs.

Step 7: Let the cake cool in the pan for about 15 minutes.

Step 8: Prepare the lemon syrup by mixing together 1/4 cup confectioners’ sugar and 3 tablespoons lemon juice. Set aside.

Step 9: Remove the loaf from the pan and place on a wire rack. Brush the warm syrup over the loaf while it is still warm.

Step 10: Make the icing by whisking 1 cup sifted confectioners’ sugar with 1 tablespoon lemon juice and 1 tablespoon milk. Adjust with more lemon juice if needed so the icing is thick but pourable.

Step 11: Once the loaf is completely cool, pour the icing over the top and allow it to set before slicing and serving.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter along with the lemon juice.

If you don’t have buttermilk, make your own by adding a tablespoon of white vinegar or lemon juice to 1/2 cup milk; let it sit for 5 minutes before using.

Try folding in poppy seeds for a delicate crunch and visual appeal.

To make a dairy-free version, substitute butter with a plant-based alternative and use almond milk with lemon juice instead of buttermilk.

Storage

Store the lemon loaf cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days or freeze the cooled cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices gently in the microwave if you prefer it warm.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the cake.

How do I know when the lemon loaf cake is fully baked?

The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times can vary slightly depending on your oven, so start checking around 45 minutes.