This Lemon Loaf Cake is a zesty, moist, and tender dessert perfect for any occasion. Topped with a tangy lemon glaze, it’s a refreshing treat that’s easy to make and impossible to resist!
For the Cake:
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tablespoon lemon zest (about 2 lemons)
2 tablespoons fresh lemon juice
½ cup (120ml) buttermilk, room temperature
1 teaspoon vanilla extract
For the Glaze:
1 cup (120g) powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional, for extra flavor)
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
Prepare the Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Avoid overmixing.
Bake the Cake:
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. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed. Drizzle the glaze over the cooled cake and sprinkle with lemon zest if desired.
Assemble the Cake:
Allow the glaze to set for 10-15 minutes before slicing and serving.
Serve with a cup of hot tea or coffee for a delightful afternoon treat.
Garnish with fresh berries or a dollop of whipped cream for an extra touch.
Use room temperature ingredients to ensure a smooth and even batter.
For a stronger lemon flavor, add an extra tablespoon of lemon zest to the batter.
If you don’t have buttermilk, you can make a substitute by mixing ½ cup milk with ½ tablespoon lemon juice or vinegar and letting it sit for 5 minutes.
Overmixing the batter, which can lead to a dense cake.
Using cold ingredients, which can prevent proper emulsification.
Skipping the parchment paper, which makes it harder to remove the cake from the pan.
Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 1 week or in the freezer for up to 3 months.
To serve leftovers, bring the cake to room temperature or warm individual slices in the microwave for 10-15 seconds.
Enjoy your Lemon Loaf Cake!
Find it online: https://bakesbliss.com/lemon-loaf-cake/