Lemon Loaf Cake Recipe

If you’re in the mood for something light, refreshing, and easy to prepare, this lemon loaf cake is just what you need! With its perfect balance of tart lemon flavor and moist, fluffy texture, this homemade treat is ideal for afternoon tea, gatherings, or just a simple dessert.

Whether you’re an experienced baker or a beginner, this recipe guarantees success with minimal effort. The best part? It’s versatile and customizable to fit your taste preferences.

Let’s dive into how to make the perfect lemon loaf cake!

🍴 Recipe Preparation Equipment

Before you start baking, ensure you have all the necessary tools to make your lemon loaf cake. Here’s what you’ll need:

• Loaf pan (9×5 inches) – This size pan is ideal for creating a nice tall loaf cake.
• Mixing bowls – For combining dry and wet ingredients.
• Electric mixer (optional but highly recommended) – This will help you achieve a smooth batter.
• Measuring cups and spoons – For precise measurements.
• Whisk – For mixing dry ingredients together.
• Spatula – To scrape down the sides of the bowl and mix everything together.
• Cooling rack – To let the cake cool evenly after baking.

🍋 What Do You Need to Prepare Lemon Loaf Cake?

Here’s a list of all the ingredients you’ll need to make a perfectly moist lemon loaf cake:

Ingredients:

• 1 ½ cups all-purpose flour (or cake flour for a lighter texture)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (freshly grated)
• ½ cup fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or whole milk for a substitute)
• 2 tablespoons sour cream (adds moisture and richness)
• 1 tablespoon milk (for the glaze)

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

🔪 How to Make Easy Lemon Loaf Cake Step-by-Step ?

Making this lemon loaf cake is easy and fun! Just follow these simple steps:

Step 1: Prepare Your Baking Pan

Start by greasing your loaf pan with butter or cooking spray. Alternatively, line the pan with parchment paper for easy removal of the cake later. Preheat your oven to 350°F (175°C) to get it nice and hot for baking.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside for now.

Step 3: Cream Butter and Sugar

In a separate mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer or a whisk to beat the mixture until it’s light and fluffy (about 3-5 minutes). This step is essential to creating a soft texture in the cake.

Step 4: Add Eggs and Flavorings

Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract and freshly grated lemon zest. The lemon zest is what gives this cake that bold citrus aroma and flavor.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Start and end with the dry ingredients. Mix until everything is just combined – be careful not to over-mix the batter.

Step 6: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 7: Make the Glaze

While the cake is baking, prepare the lemon glaze by whisking together powdered sugar and fresh lemon juice. Once the cake is done, let it cool for 10 minutes in the pan before transferring it to a cooling rack. Once the cake has fully cooled, drizzle the glaze on top for that perfect sweet-tart finish.

🌟 Variations

While this lemon loaf cake is delicious on its own, there are a few variations you can try to personalize it:

• Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch.
• Lemon Blueberry Loaf: Mix in 1 cup of fresh or frozen blueberries to the batter before baking. The burst of blueberries pairs perfectly with the zesty lemon.
• Lemon Almond Loaf: Add ½ teaspoon of almond extract to the batter for a nutty twist. Top the cake with slivered almonds before baking for an extra crunch.
• Gluten-Free Lemon Loaf: Substitute the all-purpose flour with a gluten-free flour blend. Ensure you use a suitable binder like xanthan gum for structure.

📝 Cooking Note

For the best results, always measure your ingredients accurately. Too much flour can make the cake dense, while too little butter can affect the texture.

If you’re using a different type of pan, be sure to adjust the baking time accordingly – a larger pan might require less time, while a smaller pan might need more time to cook through.

Also, it’s crucial to let the cake cool for at least 10 minutes in the pan before transferring it to a cooling rack. This will help the cake set and prevent it from falling apart. Allow the cake to cool completely before glazing to ensure the glaze doesn’t melt.

🍽️ Serving Suggestions

Lemon loaf cake is versatile and pairs well with many things. Here are some serving suggestions:

• Serve it with a hot cup of tea or coffee for a refreshing afternoon treat.
• Top slices with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
• Enjoy it as a breakfast option – it’s light and tangy, making it a perfect morning pick-me-up.
• Add fresh berries like strawberries or raspberries for a fruity twist that complements the lemon flavor.

💡 Helpful Tips

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them mix together more easily and results in a smoother batter.
• Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can cause the cake to be dense and tough.
• Check for Doneness: Ovens vary in temperature, so start checking the cake at the 50-minute mark. Insert a toothpick into the center; if it comes out clean, the cake is done.
• Storage: Store leftover lemon loaf cake in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 2 months.

🏆 Tips for the Best Lemon Loaf Cake

• Always use freshly squeezed lemon juice for the glaze to ensure a bright, fresh flavor.
• For a richer flavor, add an extra tablespoon of lemon zest to the batter.
• If the glaze is too thick, add a little more lemon juice to get the right consistency.

⏰ Timing Overview

• Prep Time: 15 minutes
• Cooking Time: 55-60 minutes
• Total Time: 1 hour 15 minutes

🍽️ Nutritional Information

• Calories: 240 per slice
• Protein: 3g
• Sodium: 180mg
• Total Carbohydrates: 34g
• Fat: 12g

❓ FAQs

Can I use lemon extract instead of fresh lemon zest? Yes, you can substitute lemon extract for the zest, but the zest gives the cake a more vibrant and natural lemon flavor.

Can I make this cake ahead of time? Absolutely! This cake stays fresh for several days when stored properly, and the flavors actually improve the next day.

Can I freeze lemon loaf cake? Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and foil, and store in the freezer for up to 2 months. Let it thaw at room temperature before serving.

🍋 Conclusion

This lemon loaf cake is the perfect treat to brighten up your day. With its light texture, refreshing lemon flavor, and easy preparation, it’s bound to become a favorite in your baking repertoire.

Whether you’re serving it at a gathering, gifting it to a friend, or enjoying it with your morning coffee, this cake is sure to delight everyone who tastes it.

Don’t forget to experiment with different variations to suit your taste, and enjoy the simplicity of baking this delicious cake from scratch!