Irresistible Lemon Loaf Cake Recipe for Bright Mornings

A slice of Lemon Loaf Cake is like a sunbeam on a rainy day. Imagine the zesty aroma wafting through your kitchen, as sweet lemony notes dance with buttery undertones, creating an irresistible allure. Each bite is a delightful balance of moist texture and bright flavor, making it the perfect companion for morning coffee or afternoon tea.

This Lemon Loaf Cake isn’t just a dessert; it’s a memory maker. Picture this: family gathered around the table, laughter echoing as you share stories over slices of golden cake. Whether it’s a birthday celebration or simply a Tuesday that feels too long, this cake promises to elevate any occasion with its cheerful vibe and deliciousness.

I remember the first time I baked this Lemon Loaf Cake; my friends devoured it in minutes, leaving nothing but crumbs and smiles behind.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A staple for texture; sifted for lightness ensures your loaf rises beautifully.

• Baking Powder: Don’t skimp on this; it’s your trusty leavening agent for that perfect rise.

• Sugar: Granulated sugar adds sweetness and moisture; adjust based on your preference.

• Eggs: Use large eggs at room temperature to help create a fluffy batter.

• Unsalted Butter: Ensure it’s softened for easy mixing; it adds richness to your loaf.

• Fresh Lemons: Zest them well; their vibrant flavor will brighten every bite!

• Milk: Whole milk works best; it keeps the cake moist and tender.

• Powdered Sugar: Perfect for making that delightful glaze that tops off your loaf beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Lemon Loaf Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure easy removal later.

Create the Batter: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. It should be pale in color and feel airy when ready.

Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then add freshly grated lemon zest and juice—this is where the magic happens!

Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add this mix to the wet ingredients while alternating with milk. Stir gently until just combined—don’t overmix!

Pour into Pan and Bake : Transfer the batter into your prepared loaf pan. Smooth the top with a spatula before placing it in the oven. Bake for about 50-60 minutes or until golden brown.

Make It Shine!: While your cake bakes, mix powdered sugar with lemon juice to create a tangy glaze. Once the cake cools slightly, drizzle this glaze over top—you want that glossy finish!

Enjoy serving slices warm or at room temperature; pair them with tea or coffee for an unforgettable experience!

Perfecting the Cooking Process

Start by creaming the butter and sugar until fluffy, then gradually add eggs and lemon zest. This sequence ensures even mixing and a light texture, which is essential for the perfect lemon loaf cake.

Add Your Touch

Feel free to swap out regular flour for almond flour for a gluten-free option. You can also add poppy seeds for crunch or blueberries for a fruity twist, making it uniquely yours.

Storing & Reheating

Store your lemon loaf cake in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to two months; simply thaw before serving.

The first time I baked this lemon loaf cake, my friends devoured it in record time, leaving only crumbs behind. Their joyful reactions made me realize that sharing food is truly sharing love!

FAQ

How do I know when my lemon loaf cake is done?

Insert a toothpick in the center; if it comes out clean, your lemon loaf cake is ready.

Can I use other citrus fruits instead of lemons?

Absolutely! Oranges or limes also work beautifully in this moist loaf recipe.

What’s the best way to serve lemon loaf cake?

Serve it plain or drizzle with a simple glaze made of powdered sugar and lemon juice!

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Lemon Loaf Cake

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Lemon Loaf Cake is a bright and moist dessert that brings sunshine to any occasion. With its zesty lemon flavor and buttery texture, this cake is perfect for breakfast, snacks, or as a delightful ending to any meal. The simple recipe allows even novice bakers to create a beautiful loaf that captivates with each bite. Share it with family and friends, and make lasting memories over this irresistible treat.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 10 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• ½ cup unsalted butter (softened)
• Zest and juice of 2 fresh lemons
• ½ cup whole milk
• 1 cup powdered sugar (for glaze)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, cream together softened butter and granulated sugar until light and fluffy.
3. Beat in eggs one at a time, then add lemon zest and juice.
4. In another bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients alternately with milk; stir gently until just combined.
5. Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes until golden brown.
6. For glaze, mix powdered sugar with lemon juice; drizzle over cooled cake.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 18g
• Sodium: 105mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg

Keywords: For a gluten-free option, substitute all-purpose flour with almond flour. Add poppy seeds for crunch or blueberries for an extra fruity twist. Store leftovers in an airtight container at room temperature for up to three days.