Description
This classic Lemon Loaf Cake is perfectly moist and bursting with fresh lemon flavor, topped with a tangy lemon glaze. It combines a buttery, fluffy crumb with zesty lemon zest and juice, making it an ideal treat for afternoon tea or a refreshing dessert.
Ingredients
Scale
Cake 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
Lemon Syrup
- 1/4 cup confectioners’ sugar
- 3 tablespoons lemon juice
Lemon Icing
- 1 cup confectioners’ sugar, sifted (more if needed to reach the right consistency)
- 1 tablespoon lemon juice (more if needed to reach the right consistency)
- 1 tablespoon milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×4 inch or 9×5 inch loaf pan with cooking spray to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set aside to prepare the wet ingredients.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or an electric mixer, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is fluffy and pale in color, about 4 to 6 minutes. Scrape down the sides of the bowl to mix evenly.
- Add Eggs and Flavorings: On low speed, add the eggs one at a time to the creamed butter and sugar, then add the vanilla extract and lemon juice. Beat on medium-high until everything is well combined.
- Alternate Adding Flour and Buttermilk: With the mixer on low, alternately add the dry flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45 to 55 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Remove the loaf from the oven and let it cool in the pan for about 15 minutes to set.
- Prepare Lemon Syrup: While the cake cools, mix the confectioners’ sugar and lemon juice to create the lemon syrup. Set aside.
- Glaze the Warm Loaf: Remove the loaf from the pan and place it on a wire rack. Brush the lemon syrup generously over the warm cake to soak the surface with citrus flavor.
- Make Lemon Icing: In a bowl, whisk together the sifted confectioners’ sugar, lemon juice, and milk until smooth and thick. Adjust the lemon juice quantity to reach the desired consistency.
- Ice the Cake: Once the loaf is completely cooled, pour and spread the lemon icing evenly over the top. Allow the icing to set before slicing and serving.
Notes
- Ensure eggs and butter are at room temperature for better creaming and batter texture.
- Use fresh lemon zest and juice for the best citrus flavor.
- Baking times may vary depending on your oven; start checking at 45 minutes.
- If the icing is too thick, add a little more lemon juice or milk to thin it out.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon loaf cake, lemon cake, lemon glaze, citrus dessert, simple loaf cake
