Lemon Cake Loaf -

Lemon cake loaf is a delightful treat that combines the zesty brightness of fresh lemons with a tender, moist crumb, making it a perfect option for tea time, dessert, or even breakfast. This cake is simple to prepare and packed with flavor, ensuring you’ll enjoy every slice. Not only is it deliciously refreshing, but it also offers a beautiful presentation that can impress any guest. Let’s dive into the recipe and explore the reasons you will love this lemon-infused loaf along with some pro tips!

Why You Will Love This Recipe

This lemon cake loaf is loved not just for its taste but also for its simplicity. The recipe requires basic ingredients that you likely already have in your pantry. Additionally, it’s incredibly versatile; you can enjoy it plain, or add a glaze for extra sweetness. The hint of lemon zest and juice throughout creates an aromatic experience that elevates this loaf from ordinary to extraordinary. This cake is an absolute must-try for lemon lovers and anyone looking to bring a bit of brightness into their baking!

Pro Tips for Making Lemon Cake Loaf

To ensure your lemon cake loaf turns out perfectly, keep these pro tips in mind:

Use fresh lemons for zest and juice to achieve the best flavor.
Make sure all your ingredients are at room temperature for better mixing.
Avoid overmixing the batter to keep the loaf light and airy.
Line your loaf pan with parchment paper for easy removal.
Let the cake cool completely before adding the glaze for the best texture.

Ingredients

Gather the following ingredients to make your lemon cake loaf:

1 cup (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120ml) vegetable oil or melted butter
1 cup (200g) granulated sugar
2 large eggs, room temperature
2 tablespoons lemon zest from about 2 lemons
1/4 cup (60ml) fresh lemon juice
1/2 cup (120ml) milk or buttermilk
1 teaspoon vanilla extract

For Lemon Glaze

1 cup (120g) powdered sugar
2–3 tablespoons fresh lemon juice

Instructions

Step 1: Preheat your oven to 175°C (350°F) and grease a loaf pan, lining it with parchment paper to make removal easier once the cake is baked.

Step 2: In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well combined. Set this mixture aside.

Step 3: In a large mixing bowl, whisk together 1/2 cup of vegetable oil (or melted butter) with 1 cup of granulated sugar until the mixture is smooth and creamy.

Step 4: Add the 2 large eggs one at a time to the sugar mixture, whisking well after each addition to ensure they are fully incorporated.

Step 5: Stir in 2 tablespoons of lemon zest, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract, blending until everything is well mixed.

Step 6: Gently fold the dry ingredients into the wet ingredients, alternating with 1/2 cup of milk (or buttermilk). Make sure to mix until just combined, being careful not to overmix as this will result in a dense loaf.

Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Step 9: To prepare the glaze, whisk together 1 cup of powdered sugar with 2–3 tablespoons of fresh lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice if necessary.

Step 10: Once the cake is completely cooled, drizzle the lemon glaze over the top of the loaf. Allow the glaze to set before slicing and serving.

FAQs

Can I use butter instead of oil?

Absolutely! Using melted butter will add a rich flavor to your lemon cake loaf. Just make sure to let it cool slightly before incorporating it with the sugar.

How can I make this recipe gluten-free?

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. This should provide similar results!

How should I store the lemon cake loaf?

Store the lemon cake loaf in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.

Can I substitute other citrus fruits for lemon?

Yes, you can substitute oranges, limes, or even grapefruits for a different flavor profile in your cake. Adjust the quantities of zest and juice according to your preference.

What can I do with leftover lemon zest?

Leftover lemon zest can be added to tea, used in salad dressings, incorporated into sauces, or even mixed into sugar to create flavored sugar that is great for baking or coffee!

Conclusion

The lemon cake loaf is a delightful, bright addition to any baking repertoire. Its simple ingredients, combined with the refreshing zest of fresh lemons, make it a beloved classic. Whether you enjoy it for breakfast, dessert, or as a snack, this loaf is sure to become a family favorite. Follow this easy recipe, and you’ll find yourself baking it more often than you’d think. So grab your ingredients, preheat your oven, and treat yourself to a slice of sunshine!