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Lemon Loaf Cake Recipe

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★★★★★

4.6 from 123 reviews

A delightful Lemon Loaf Cake that is moist and flavorful, featuring a zesty lemon glaze. Perfect for a refreshing dessert or afternoon snack, this cake combines simple pantry ingredients to create a bright, tangy treat.

Ingredients

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For the Lemon Loaf Cake

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest (optional for extra flavor)

For the Lemon Icing

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon melted butter (optional for shine)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
  2. Mix dry ingredients: In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Cream wet ingredients: In another bowl, whisk the melted butter with granulated sugar until combined. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and lemon zest.
  4. Combine batter: Gradually fold the dry ingredients into the wet mixture until just combined; be careful not to overmix to keep the cake tender.
  5. Pour and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  7. Prepare the lemon icing: In a small bowl, whisk the powdered sugar with lemon juice and melted butter until smooth and pourable. Adjust consistency by adding more lemon juice or powdered sugar as needed.
  8. Glaze the cake: Drizzle the lemon icing over the cooled loaf cake. Let it set for 10-15 minutes before slicing and serving.

Notes

  • Use fresh lemon juice and zest for the best citrus flavor.
  • Ensure the melted butter is cooled to prevent cooking the eggs when mixing.
  • For a dairy-free version, substitute butter with coconut oil and ensure powdered sugar is vegan-friendly.
  • Store the lemon loaf cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake also freezes well; wrap tightly and freeze for up to 2 months.

Keywords: lemon loaf cake, lemon cake with glaze, citrus dessert, easy lemon cake, homemade lemon loaf

Find it online: https://dishedbydana.com/lemon-loaf-cake-recipe/