Lemon Loaf Cake is a delightful treat that brings a burst of sunshine to any occasion. This moist and zesty cake has a rich history, often associated with afternoon tea in British culture, where it has been enjoyed for generations. The combination of tangy lemon and sweet cake creates a perfect balance that tantalizes the taste buds, making it a favorite among dessert lovers. I personally adore how the light, fluffy texture of the Lemon Loaf Cake pairs beautifully with a cup of tea or coffee, making it an ideal companion for a cozy afternoon. Whether you’re celebrating a special occasion or simply indulging in a sweet moment, this Lemon Loaf Cake is sure to impress with its refreshing flavor and inviting aroma.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ cup buttermilk
- ¼ cup fresh lemon juice (about 1-2 lemons)
Preparing the Batter
Let’s get started on our delicious lemon loaf cake! First, I like to gather all my ingredients and tools to make the process smooth and enjoyable. Here’s how I prepare the batter:
- Preheat your oven to 350°F (175°C). This is an important step to ensure that our cake bakes evenly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures a light and fluffy cake.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. I usually mix for about 3-4 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, giving our cake a nice rise.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon zest. The zest adds a wonderful burst of lemon flavor that will shine through in our cake.
- Now, it’s time to combine the wet and dry ingredients. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice. Start and end with the flour mixture. Mix until just combined; be careful not to overmix, as this can lead to a dense cake.
Preparing the Loaf Pan
While the batter is coming together, I like to prepare my loaf pan to ensure that our cake comes out easily after baking.
- Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. You can also line the bottom with parchment paper for extra insurance against sticking.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure to spread it evenly to ensure even baking.
Baking the Cake
Now that our batter is in the pan, it’s time to bake!
- Place the loaf pan in the preheated oven and bake for 50-60 minutes. I usually start checking for doneness around the 50-minute mark. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- After cooling, carefully turn the loaf out onto a wire rack to cool completely. This step is essential as it prevents the bottom from becoming soggy.
Making the Lemon Glaze
While the cake is cooling, I like to whip up a simple lemon glaze to drizzle over the top. It adds an extra layer of lemony goodness!
- In a small bowl, combine 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Whisk until smooth. You want a pourable consistency, so adjust the lemon juice as needed.
- Once the cake is completely cool, drizzle the glaze over the top. I like to let it drip down the sides for a beautiful presentation.
Serving the Lemon Loaf Cake
Now that our lemon loaf cake is beautifully glazed, it’s time to slice and serve!
- Using a sharp knife, slice the cake into even pieces. I usually aim for about 1-inch thick slices.
- Serve the cake on a platter or individual plates. It pairs wonderfully with a cup of tea or coffee, making it a perfect afternoon
Conclusion:
In summary, this Lemon Loaf Cake is an absolute must-try for anyone who loves a delightful balance of sweetness and tanginess. The moist texture and zesty flavor make it perfect for any occasion, whether you’re enjoying a quiet afternoon tea or celebrating a special event with friends and family. I can’t emphasize enough how this cake can brighten up your day with its refreshing taste! For serving suggestions, I recommend pairing this lemon loaf with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. You can also drizzle a simple lemon glaze on top for an extra burst of flavor. If you’re feeling adventurous, consider adding poppy seeds for a delightful crunch or incorporating fresh blueberries for a fruity twist. The possibilities are endless! I encourage you to give this Lemon Loaf Cake a try and experience the joy it brings. Once you’ve baked it, I’d love to hear about your experience! Share your thoughts, variations, or even a photo of your creation. Let’s spread the love for this delicious recipe together! Happy baking! Print
Lemon Loaf Cake: A Deliciously Moist Recipe for Your Next Baking Adventure
- Total Time: 75 minutes
- Yield: 1 loaf (approximately 8 servings) 1x
Description
Enjoy a moist and zesty Lemon Loaf Cake, perfect for any occasion. This delightful treat features a fluffy texture and is topped with a refreshing lemon glaze, making it an ideal companion for afternoon tea or a sweet snack throughout the day.
Ingredients
Scale- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ cup buttermilk
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice. Start and end with the flour mixture. Mix until just combined.
- Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. Optionally, line the bottom with parchment paper.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, checking for doneness around the 50-minute mark. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the loaf from the oven and let it cool in the pan for about 10-15 minutes.
- Carefully turn the loaf out onto a wire rack to cool completely.
- In a small bowl, combine 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Whisk until smooth, adjusting the lemon juice for a pourable consistency.
- Once the cake is completely cool, drizzle the glaze over the top.
- Slice the cake into even pieces, aiming for about 1-inch thick slices.
- Serve on a platter or individual plates, perfect with a cup of tea or coffee.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
