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