Lemon loaf cake is like a burst of sunshine on a plate. Its soft, fluffy texture combined with the tangy sweetness of fresh lemons invites smiles with every slice. Imagine biting into a piece that perfectly balances sweet and tart while filling your kitchen with an irresistible aroma that makes everyone wander in like moths to a flame.
This delightful treat is not just a dessert; it’s a mood-lifter. Whether you’re celebrating sunny days on the patio or need a pick-me-up during gloomy weather, this cake is here for you. I remember the first time I baked it—it was a chilly afternoon, and my family gathered around, grinning as they took their first bites. The joy was palpable!
Why You'll Love This Recipe
- This lemon loaf cake offers unbeatable ease of preparation while exploding with vibrant flavors
- Its appealing golden-brown crust looks divine on any dessert table
- The recipe is versatile enough for breakfast or an afternoon snack, ensuring there’s never a wrong time for this treat
I once made this lemon loaf for a potluck, and let’s just say my friends almost staged an intervention when I tried to keep the leftovers!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A must-have for structure; sift it for fluffiness and lightness.
- Granulated Sugar: The sweet base; feel free to adjust for your desired sweetness level.
- Baking Powder: Essential for that lovely rise; always check its freshness before using.
- Salt: Just a pinch enhances all the flavors beautifully; don’t skip it!
- Unsalted Butter: Use room temperature butter for optimal blending into the batter.
- Eggs: They provide moisture and richness; ensure they’re at room temperature for best results.
- Fresh Lemons: For juice and zest; choose bright yellow ones with smooth skin for maximum flavor.
- Milk: Adds moisture; use whole milk or buttermilk for an extra tender crumb.
- Powdered Sugar: For glazing; it creates that beautiful finish we all love!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat the Oven and Prepare Your Pan: First things first—preheat your oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray so nothing sticks when you’re ready to serve.
Melt the Butter and Mix with Sugar: In a mixing bowl, melt about 1 cup of unsalted butter until it’s just liquid. Whisk in 1 cup of granulated sugar until it’s creamy and well combined.
Add Eggs and Lemon Goodness: Now crack in three large eggs one at a time, beating well after each addition. Pour in the freshly squeezed juice from two lemons along with their zest—this is where the magic happens!
Sift in Dry Ingredients Gradually: Gently sift together 2 cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt into another bowl. Gradually add this mixture to your wet ingredients while mixing until everything is just combined—don’t overmix!
Add Milk for Moisture: Finally, fold in ½ cup of milk until fully blended. You should have a lovely batter that’s thick yet pourable—just like sunshine!
Bake Until Golden Brown : Pour your batter into the prepared pan and bake in your preheated oven for about 60 minutes or until golden brown on top. To check if it’s done, insert a toothpick—it should come out clean.
Create Your Glaze!: While your cake cools slightly in the pan (about 10 minutes), whisk together 1 cup of powdered sugar with enough lemon juice to reach your desired glaze consistency—smooth but not too runny.
Serve slices warm or at room temperature drizzled with glaze. Enjoy each bite filled with delightful zesty goodness!
With this lemon loaf cake recipe under your belt, you’ll be ready for any occasion—whether it’s brunching with friends or cozying up at home enjoying some well-deserved self-care moments. Happy baking!
You Must Know
- This delightful lemon loaf cake brings a refreshing zing to your dessert table
- The bright citrus aroma fills your kitchen, making it feel like sunshine
- Perfect for brunches or afternoon tea, it pairs wonderfully with a cup of coffee or tea
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix the dry ingredients first, then cream the butter and sugar before adding eggs and lemon juice for a smooth batter.
Add Your Touch
Consider adding poppy seeds for added texture or swapping out some flour for almond flour for a nutty twist. You can also glaze with lemon icing for extra sweetness.
Storing & Reheating
Store the lemon loaf cake in an airtight container at room temperature for up to four days. For longer storage, refrigerate it. Reheat slices in the microwave for about 10-15 seconds.
Chef's Helpful Tips
- To ensure your lemon loaf cake rises perfectly, always use fresh baking powder
- Room temperature ingredients blend better, creating a smoother batter
- Don’t skip greasing the pan; no one enjoys an uncooperative loaf!
I remember the first time I baked this lemon loaf cake for a family gathering; everyone devoured it! The compliments kept coming, and I felt like a baking superstar.
FAQ
Can I use bottled lemon juice instead of fresh?
Bottled lemon juice works but fresh juice gives better flavor.
How can I make my cake more moist?
Adding sour cream or Greek yogurt enhances moisture and richness.
What should I do if my cake sinks in the middle?
This usually happens from underbaking or overmixing; ensure proper timing and mixing.
END OF TASTYYYYYYYY CARDDDDDDDDDD
Succulent Lemon Loaf Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings
Description
This delightful lemon loaf cake bursts with zesty flavor, showcasing a moist texture and a sweet-tart balance. Perfect for any occasion, it’s sure to brighten your day.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Eggs
- Fresh Lemons (juice and zest)
- Milk
- Powdered Sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Melt 1 cup of unsalted butter in a mixing bowl and whisk in 1 cup of granulated sugar until creamy.
- Add 3 large eggs one at a time, beating well after each addition, then mix in the juice and zest from 2 lemons.
- Sift together 2 cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually combine with the wet ingredients until just mixed.
- Fold in ½ cup of milk until fully incorporated.
- Pour the batter into the prepared loaf pan and bake for about 60 minutes or until golden brown and a toothpick comes out clean.
- While cooling, whisk together 1 cup of powdered sugar with lemon juice to create the glaze. Drizzle over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
