Lemon Loaf Cake has been a sunshine-filled treat in my kitchen for years, bringing a burst of bright flavor that always lifts my spirits. I remember my mom making this whenever we needed a little pick-me-up; the aroma of fresh lemons and sweet batter baking filled our home, promising a moment of pure delight. This recipe is my rendition, a perfect balance of moisture and zest that’s incredibly satisfying. If you’ve ever wondered how to make lemon loaf cake that’s both tender and packed with citrusy goodness, you’ve come to the right place. Get ready for a slice of pure happiness – let’s get baking!
Why You’ll Love This Lemon Loaf Cake
This isn’t just any cake; it’s a little ray of sunshine on a plate! Here’s why I think you’ll adore this recipe:
- The taste is incredible – a perfect balance of sweet and tangy citrus.
- It’s super quick to whip up, making it an easy lemon loaf cake for busy days.
- You get that delightful, moist texture that makes every bite a pleasure.
- It’s a budget-friendly way to enjoy a delicious homemade treat.
- The aroma alone will make your kitchen smell amazing!
- It’s a crowd-pleaser that everyone, from kids to adults, will enjoy as a sweet lemon bread.
- It’s surprisingly light, making it a great afternoon tea accompaniment.
- The simple glaze adds an extra layer of tangy sweetness.
Ingredients for Homemade Lemon Loaf Cake
Gathering these lemon loaf cake ingredients is the first step to baking this wonderfully zesty lemon loaf cake recipe. I’ve found that using room temperature ingredients helps everything combine smoothly for the best texture.
- 1 1/2 cups all-purpose flour – provides the cake’s structure
- 1 cup granulated sugar – for sweetness and a tender crumb
- 1/2 cup unsalted butter, softened – essential for richness and moisture
- 2 large eggs – at room temperature, they bind the batter and add richness
- 1/2 cup whole milk – keeps the cake moist and tender
- 2 tablespoons lemon zest – this is where the bright, zesty flavor comes from!
- 1/4 cup fresh lemon juice – adds that signature tangy taste
- 1 1/2 teaspoons baking powder – our leavening agent for a good rise
- 1/4 teaspoon salt – enhances all the other flavors
- 1 cup powdered sugar – for the delicious tangy glaze
- 2 tablespoons lemon juice – to thin the glaze and add extra zing
How to Make a Moist Lemon Loaf Cake
Creating this delightful lemon loaf cake is a straightforward process that yields incredibly satisfying results. My favorite part is the aroma that fills the kitchen as it bakes – pure citrus bliss!
- Step 1: Preheat your oven to 350°F (175°C). Prepare a standard 9×5-inch loaf pan by greasing it well and lining it with parchment paper. This ensures your beautiful cake won’t stick.
- Step 2: In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. This dry mix sets the foundation for a tender crumb.
- Step 3: In a large bowl, cream together the 1/2 cup softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy. This step aerates the batter, contributing to a lighter texture. Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the 2 tablespoons lemon zest and 1/4 cup fresh lemon juice for that signature bright flavor.
- Step 4: Now, it’s time to combine the wet and dry ingredients. Alternately add the flour mixture and the 1/2 cup whole milk to the butter mixture. I like to start and end with the dry ingredients. Mix until everything is just combined; be careful not to overmix, as this can lead to a dense loaf and prevent you from achieving that wonderfully soft lemon loaf cake texture.
- Step 5: Pour the smooth batter into your prepared loaf pan. Gently smooth the top with a spatula. Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. You’ll know it’s ready when the edges are golden brown and the center springs back lightly when touched.
- Step 6: Let the cake cool in the pan for about 10 minutes. This allows it to set slightly before you remove it. Carefully transfer the cake to a wire rack to cool completely. Once cooled, whisk together the 1 cup powdered sugar and 2 tablespoons lemon juice to create a simple, tangy glaze. Drizzle this over the top of your lemon drizzle cake loaf for an extra burst of flavor and a beautiful finish.
Pro Tips for the Best Glazed Lemon Loaf Cake
Want to elevate your lemon loaf? These simple tricks guarantee a fantastic result every time, making your homemade loaf truly shine.
- Always use fresh lemon zest and juice for the brightest, most authentic flavor. Bottled juice just doesn’t have that same punch!
- Don’t overmix the batter once the flour is added. This is crucial for a tender crumb and to avoid a dense texture.
- Let the cake cool completely before glazing. If it’s too warm, the glaze will melt right off instead of setting beautifully.
What’s the secret to a perfect Lemon Loaf Cake?
The secret to a perfect, tender crumb and avoiding a dense loaf lies in the mixing technique. Creaming the butter and sugar well, and then gently folding in the dry ingredients with the wet, ensures aeration without overworking the gluten. This is key for lightness. For more baking tips, check out these baking tips.
Can I make this Lemon Loaf Cake ahead of time?
Absolutely! You can prepare the batter and store it covered in the refrigerator for up to 24 hours before baking. If you bake the cake ahead, let it cool completely and store it wrapped tightly at room temperature for up to 3 days. This is a great way to prepare for events, similar to how one might prepare turkey meatloaf in advance.
How do I avoid common mistakes with my Lemon Loaf Cake?
The most common pitfalls are overmixing the batter, which leads to a dense cake, and glazing a warm loaf, causing the glaze to melt. Ensure you mix until just combined and let the cake cool completely before drizzling the glaze for a perfect finish. Understanding baking science can help avoid these issues; for instance, learning about baking science can be beneficial.
Best Ways to Serve Classic Lemon Loaf Cake
This wonderfully moist cake is so versatile! I love serving a slice of this classic lemon loaf cake on its own for a delightful afternoon treat. For a more substantial dessert, pair a thick slice with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. It’s also fantastic alongside a cup of tea or coffee. If you’re looking for something a bit richer, consider serving it with a side of fresh berries or a light fruit salad. It even makes a lovely accompaniment to a breakfast spread, almost like a sweet lemon pound cake loaf for a special brunch. For other dessert ideas, explore our caramel brownie cheesecake.
Nutrition Facts for Lemon Loaf Cake
Here are the approximate nutritional details for one serving of this delicious cake:
- Calories: 320
- Fat: 12g
- Saturated Fat: 7g
- Protein: 4g
- Carbohydrates: 48g
- Fiber: 1g
- Sugar: 30g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used and exact portion sizes. For more healthy options, consider our keto cottage cheese bread.
How to Store and Reheat Homemade Lemon Loaf Cake
Once your delicious homemade lemon loaf cake has cooled completely, proper storage is key to keeping it wonderfully moist and flavorful. I usually let mine cool on the wire rack for at least an hour before wrapping it up. For storing at room temperature, wrap the loaf tightly in plastic wrap, and then place it inside an airtight container. This way, it stays fresh for about 3 to 4 days. If you have a lot of cake and want it to last longer, freezing is a fantastic option. Double-wrap the cooled loaf in plastic wrap, then in aluminum foil, and finally tuck it into a freezer-safe bag. It can stay frozen for up to 3 months. To reheat, you can simply let a frozen slice thaw at room temperature for a couple of hours, or gently warm it in the microwave for about 15-20 seconds.
Frequently Asked Questions About Lemon Loaf Cake
What is lemon loaf cake?
A lemon loaf cake is a type of quick bread or cake baked in a loaf pan, characterized by its bright, citrusy flavor derived from fresh lemon zest and juice. It’s often topped with a sweet and tangy lemon glaze, making it a popular choice for dessert or a special breakfast treat. You can find more information on our about page.
Can I use bottled lemon juice for the lemon loaf cake frosting?
While fresh lemon juice is always best for that vibrant flavor, you can use bottled lemon juice for the lemon loaf cake frosting in a pinch. Just be aware that the flavor might be a bit less intense. For the cake batter itself, I highly recommend using fresh lemons for both the zest and juice to get that characteristic zesty taste.
Why is my lemon loaf cake so dense?
A dense lemon loaf cake is often the result of overmixing the batter after the flour is added. This develops the gluten too much, leading to a heavier texture. Another common reason is using ingredients that are too cold, which can prevent proper creaming of butter and sugar. Make sure your butter and eggs are at room temperature and mix gently! For more tips on avoiding common baking mistakes, you might find resources on contacting us helpful.
How do I make my lemon loaf cake extra moist?
To ensure a wonderfully moist lemon loaf cake, don’t overbake it. Keep an eye on it and test for doneness with a toothpick. Using ingredients like milk and softened butter also contributes significantly to moisture. Plus, a good quality lemon glaze adds a lovely moistness and a tangy kick!
Variations of Lemon Loaf Cake You Can Try
Once you’ve mastered the classic, there are so many fun ways to play with this recipe! I love experimenting to find new favorites. For a delightful twist, try adding a handful of fresh blueberries or raspberries to the batter – they pair beautifully with the citrus. If you’re craving something a bit different, consider making a sweet lemon loaf cake with a hint of lavender; just add about a teaspoon of culinary lavender to the dry ingredients. For a richer flavor, you could swap out half the milk for sour cream or Greek yogurt. And for a fun textural element, sprinkle some poppy seeds into the batter – they add a subtle crunch and look beautiful! You might also enjoy our frozen banana snickers for another sweet treat.
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Zesty Lemon Loaf Cake: Bright & Tangy Treat
- Total Time: 50 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and zesty lemon loaf cake topped with a tangy lemon glaze. This easy recipe is perfect for dessert or a sweet snack with tea.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add lemon zest and lemon juice.
- Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Mix powdered sugar and lemon juice to make the glaze, then drizzle over the cooled cake.
Notes
- If your lemons are not very juicy, microwave them for 10 seconds to extract more juice.
- Melted butter works fine if you forget to soften it.
- A whisk or fork is sufficient; a stand mixer is not required.
- For variations, try adding poppy seeds or swapping lemons for oranges.
- Any oven-safe dish can be used instead of a loaf pan, but adjust baking time accordingly.
- Store the cooled cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
- To freeze, cool completely, wrap in foil, then a freezer bag. Thaw at room temperature.
- Bottled lemon juice can be used in a pinch, but fresh zest is recommended for flavor.
- If doubling the recipe, use two separate pans to ensure even baking.
- Overmixing the batter can result in a dense loaf.
- A loaf sinking in the middle may indicate it’s underbaked or the oven temperature was off.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg
