Description
A moist and zesty Lemon Loaf Cake that combines the bright flavors of fresh lemon zest and juice with a tender, buttery crumb. This classic loaf cake is topped with a sweet lemon glaze and icing, making it perfect for a refreshing dessert or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
Wet Ingredients
- 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
Lemon Syrup
- 1/4 cup confectioners’ sugar
- 3 tablespoons lemon juice
Lemon Icing
- 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
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8×4 inch or 9×5 inch loaf pan with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, lemon zest, and salt until well combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer with the paddle attachment or an electric mixer, beat the room temperature butter and granulated sugar for 4-6 minutes until the mixture is fluffy and pale. Scrape down the sides of the bowl as needed.
- Add Eggs and Flavors: With the mixer on low, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract and lemon juice, mixing on medium-high speed until combined.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry flour mixture and buttermilk alternately to the batter, starting and ending with the flour mixture, mixing just until combined.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes.
- Prepare Lemon Syrup: While the cake is cooling, mix together confectioners’ sugar and lemon juice until smooth. Set aside.
- Brush Syrup onto Cake: Remove the cake from the pan and place it on a wire rack. While warm, brush the lemon syrup evenly over the top of the loaf to soak in flavor and add moistness.
- Make the Icing: Whisk together confectioners’ sugar, lemon juice, and milk until a thick, pourable icing forms. Adjust consistency with additional lemon juice if needed.
- Ice the Cake: When the cake is completely cool, drizzle or pour the lemon icing over the top, allowing it to set before slicing and serving.
Notes
- Ensure all wet ingredients like eggs and butter are at room temperature for better mixing and texture.
- Alternate adding flour and buttermilk carefully to avoid overmixing, which can make the cake tough.
- The lemon syrup adds moisture and extra zing; brush it evenly for best results.
- You can adjust the icing thickness with more lemon juice or milk to your preference.
- Store the cake wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon loaf cake, lemon cake, lemon bread, lemon glaze, citrus dessert, easy lemon cake
