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Lemon Loaf Cake Recipe

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Lemon Loaf Cake is a soft, moist citrus cake flavored with fresh lemon zest and juice and finished with a tangy-sweet lemon glaze. It is an easy homemade dessert with bright lemon flavor in every slice.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Eggs
  • Fresh lemon zest
  • Fresh lemon juice
  • Vanilla extract
  • Sour cream
  • Milk
  • Powdered sugar
  • Fresh lemon juice, for the glaze
  • Lemon zest, optional, for the glaze

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper.
  2. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
  3. In a separate large bowl, beat the softened butter and granulated sugar until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the fresh lemon zest, lemon juice, and vanilla extract until evenly incorporated.
  6. Add the sour cream and mix until the batter is smooth.
  7. Gradually add the dry ingredients, alternating with the milk. Mix only until combined to avoid overworking the batter.
  8. Spread the batter evenly in the prepared loaf pan and smooth the top.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan for 10 to 15 minutes, then carefully transfer it to a wire rack.
  11. Allow the loaf to cool completely before glazing.
  12. Whisk the powdered sugar with fresh lemon juice until smooth, adding the juice gradually until the glaze is thick but pourable.
  13. Drizzle the lemon glaze over the cooled loaf, garnish with additional lemon zest if desired, and let the glaze set before slicing and serving.

Notes

  • Measure the flour carefully and avoid overmixing the batter to help maintain a soft, tender texture.
  • Fresh lemon juice and zest provide the brightest citrus flavor.
  • For Lemon Blueberry Loaf Cake, gently fold fresh or frozen blueberries into the batter. Add frozen berries without thawing.
  • For Lemon Poppy Seed Loaf Cake, stir poppy seeds into the finished batter before baking.
  • For stronger lemon flavor, add extra zest rather than excessive lemon juice, which could alter the batter consistency.
  • The glaze can be omitted for a simpler loaf, or the cooled cake can be lightly dusted with powdered sugar.
  • Raspberries can be gently folded into the batter for a Lemon Raspberry Loaf Cake variation.
  • Store the cooled cake in an airtight container at room temperature for about 2 days or refrigerate for longer storage.
  • For freezing, wrap individual unglazed slices securely and place them in a freezer-safe container.
  • The cake can be baked a day ahead. For best results, wait until it is completely cool before adding the glaze.

Nutrition

Find it online: https://thefamilycooking.com/lemon-loaf-cake-recipe/