Description
Enjoy a moist and zesty Lemon Loaf Cake, bursting with fresh lemon juice and zest, and topped with a sweet lemon glaze. Perfect for any occasion, this delightful treat is sure to brighten your day!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ cup buttermilk
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice. Start and end with the flour mixture. Mix until just combined.
- Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
- Line the bottom of the pan with parchment paper for extra insurance against sticking.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
- Carefully run a knife around the edges of the pan to loosen the cake, then invert it onto a wire rack to cool completely.
- In a small bowl, combine 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Start with 2 tablespoons and add more if needed to reach your desired consistency.
- Whisk until smooth.
- Place the cooled lemon loaf cake on a serving platter or a cutting board.
- Drizzle the lemon glaze over the top of the cake.
Notes
- For a more intense lemon flavor, you can increase the amount of lemon zest or juice in the glaze.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes