Description
This Lemon Loaf Cake is a delightful, moist treat bursting with fresh lemon flavor, perfect for any occasion. The tender crumb, enhanced by a tangy lemon glaze, offers a refreshing balance of sweet and citrus. Easy to make with simple ingredients, it’s an ideal dessert or breakfast companion.
Ingredients
Scale
For the Lemon Loaf Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 3 large eggs, beaten
- 1 ½ teaspoons lemon extract
- Zest from 1 large lemon
- 2 Tablespoons freshly squeezed lemon juice
- 1/3 cup buttermilk
For the Lemon Glaze
- 1 cup powdered sugar
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon milk (add more if needed to reach desired consistency)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease an 8 x 4-inch loaf pan with non-stick spray to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure an even distribution of leavening throughout the batter.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to aerate the batter for a tender crumb.
- Add Eggs and Lemon Flavor: Gradually mix in the beaten eggs, one at a time, ensuring each is fully incorporated. Stir in the lemon extract, lemon zest, and freshly squeezed lemon juice, infusing the batter with vibrant citrus flavor.
- Combine Wet and Dry Ingredients: Slowly add half of the flour mixture and half of the buttermilk into the wet ingredients, mixing until just combined. Scrape down the sides and bottom of the bowl to ensure even mixing, then repeat with the remaining flour and buttermilk. Be careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, checking doneness with a toothpick inserted into the center; it should come out clean. If the top begins to brown excessively during the last part of baking, tent with aluminum foil to prevent overbrowning.
- Cool the Cake: Allow the cake to cool completely in the pan before glazing. Cooling is essential to prevent the glaze from melting and running off the cake.
- Make and Apply the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and pourable. Adjust milk quantity if needed to reach the desired glaze consistency. Drizzle evenly over the cooled cake.
- Serve: Slice the lemon loaf cake and enjoy its moist, zesty goodness with your favorite beverage.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Do not overmix the batter once combining wet and dry ingredients to avoid a dense cake.
- If you prefer a stronger lemon flavor, increase lemon zest or juice slightly.
- The glaze consistency can be adjusted by adding more powdered sugar for thickness or more milk for thinness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
