Name: Lemon Loaf Cake with Lemon Icing Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 tablespoon lemon zest; 1/2 teaspoon salt; 1/2 cup unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 2 tablespoons lemon juice; 1/2 cup buttermilk; 1/4 cup confectioners’ sugar; 3 tablespoons lemon juice; 1 cup confectioners’ sugar, sifted (more if needed to reach the right consistency); 1 tablespoon lemon juice (more if needed to reach the right consistency); 1 tablespoon milk

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 tablespoon lemon zest

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 tablespoons lemon juice

1/2 cup buttermilk

1/4 cup confectioners’ sugar (for lemon syrup)

3 tablespoons lemon juice (for lemon syrup)

1 cup confectioners’ sugar, sifted (for icing; more if needed)

1 tablespoon lemon juice (for icing; more if needed)

1 tablespoon milk (for icing)

Instructions

Step 1: Preheat the oven to 350°F. Grease an 8×4 or 9×5 inch loaf pan with cooking spray.

Step 2: In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.

Step 3: In a stand mixer fitted with a paddle attachment or using an electric mixer, beat the butter and sugar together until pale and fluffy, about 4-6 minutes. Scrape the bowl sides and bottom as needed.

Step 4: With the mixer on low speed, add the eggs one at a time, then add vanilla extract and lemon juice. Beat on medium-high until well combined.

Step 5: Alternately add the dry flour mixture and buttermilk to the batter, starting and ending with flour, mixing on low speed until just combined.

Step 6: Pour the batter into the prepared loaf pan and bake for 45-55 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 7: Remove the loaf from the oven and let it cool in the pan for 15 minutes.

Step 8: Make the lemon syrup by stirring together 1/4 cup confectioners’ sugar and 3 tablespoons lemon juice. Set aside.

Step 9: Remove the cake from the pan and place it on a rack. While still warm, brush the lemon syrup evenly over the loaf.

Step 10: Prepare the icing by whisking together 1 cup sifted confectioners’ sugar, 1 tablespoon lemon juice, and 1 tablespoon milk. Adjust lemon juice to reach a thick consistency.

Step 11: When the loaf is completely cool, drizzle the icing over the top and allow it to set before serving.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor, avoiding bottled lemon juice if possible.

Room temperature ingredients help the batter combine smoothly and create a tender crumb.

For extra moistness, brush the loaf with additional lemon syrup after a day or two.

Try adding poppy seeds to the batter for a classic lemon-poppy seed variation.

Storage

Store the lemon loaf cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Bring to room temperature before serving. The glaze may soften slightly when refrigerated. You can also freeze the cake wrapped in plastic wrap and foil for up to 2 months; thaw in the refrigerator overnight.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per 1/2 cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I know when the cake is done?

The cake is ready when it is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven frequently to maintain consistent baking.