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lemon loaf cake

Lemon Loaf Cake

Savor the refreshing taste of Lemon Loaf Cake, a moist and zesty dessert perfect for any occasion. With its bright flavor and easy preparation, this cake is sure to become a favorite in your baking repertoire!
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Total Time 2 hours
Course Dessert
Cuisine American
Servings 10 Slices

Equipment

  • 1-Pound Loaf Pan
  • Zester

Ingredients
  

For the Lemon Pound Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 Tbsp lemon zest
  • ½ tsp salt
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice about ½ lemon
  • ½ cup buttermilk see substitution note below

For the Lemon Syrup:

  • ¼ cup lemon juice about 1 lemon
  • 3 Tbsp powdered sugar

For the Lemon Icing:

  • 1 cup powdered sugar sifted
  • 1 ½ Tbsp lemon juice
  • 1 Tbsp milk

Instructions
 

  • Preheat the Oven: Set the oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan. (Note: If you're unsure about your pan's performance, line it with parchment paper.)
  • Mix the Dry Ingredients: In a medium bowl, combine the flour, baking powder, lemon zest, and salt. Set aside.
  • Cream the Butter and Sugar: In a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together on medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
  • Add Eggs and Flavors: With the mixer running on low-speed, add the eggs one at a time. Then beat in the vanilla extract and lemon juice. Increase the speed to medium-high and beat until well combined.
  • Combine Dry and Wet Ingredients: With the mixer on low-speed, add about one-third of the flour mixture, mixing until almost incorporated. Add half of the buttermilk and mix until just combined. Repeat with another third of the flour mixture, then the remaining buttermilk, and finish with the last third of the flour mixture. Beat until just combined.
  • Bake the Cake: Scrape the batter into the prepared loaf pan. Bake for 45-55 minutes, until the cake is golden brown, and a toothpick inserted comes out mostly clean with just a few moist crumbs. Baking times may vary, so keep an eye on your cake.
  • Make the Lemon Syrup: While the cake is baking, mix the lemon juice and powdered sugar for the lemon syrup.
  • Cool and Brush with Syrup: Let the cake cool in the pan for about 15 minutes. Carefully invert the pan to transfer the cake to a cooling rack. While the cake is still warm, brush the lemon syrup over it. Allow the cake to cool completely.
  • Prepare the Lemon Icing: Once the cake is fully cooled, combine the powdered sugar, lemon juice, and milk. Start with 1 tbsp of lemon juice and milk, then add the remaining lemon juice as needed. The icing should be thick and not runny.
  • Ice the Cake: Pour the icing over the cooled cake and let it set before serving.

Notes

  • Buttermilk Substitute: If you don't have buttermilk, combine ½ cup of milk with 1.5 tsp lemon juice or white vinegar. Let it sit for a few minutes until it starts to curdle.
  • Mixing Tip: The longer you cream the butter and sugar, the fluffier and more tender the cake will be. This process incorporates air into the batter.
  • Fresh Lemon Juice: While fresh lemon juice is recommended, bottled lemon juice can also be used in a pinch.
  • Variations: This cake would also taste great with lime juice or orange juice as alternatives to lemon.
  • Pan Tips: If you have trouble with cakes sticking to the pan, lining the pan with parchment paper can help. If greased well, this cake should come out of the pan easily.
Keyword Lemon Loaf Cake