Lemon Loaf Cake
Lemon Loaf Cake is a delightful treat that brings a burst of citrus flavor to your table. This moist and fluffy cake is perfect for any occasion, whether you are enjoying it at breakfast, as a snack, or as a dessert. The bright taste of lemon and the sweet glaze make it a favorite among many.
Why Make This Recipe
Making Lemon Loaf Cake is not just about enjoying a delicious dessert. It is also about creating something from scratch that gives a feeling of accomplishment. This recipe is simple and requires basic ingredients that you may already have at home. Plus, the refreshing lemon flavor is sure to brighten your day!
How to Make Lemon Loaf Cake
Ingredients
- 1 and 1 half cups all-purpose flour
- 1 tsp baking powder
- 1 quarter tsp baking soda
- 1 quarter tsp salt
- 1 half cup unsalted butter, softened
- 3 quarter cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 1 quarter cup fresh lemon juice
- 1 half cup plain yogurt (or sour cream)
- 3 quarter cup powdered sugar (for glaze)
- 1 to 2 tbsp lemon juice (for glaze)
Directions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla, lemon zest, and fresh lemon juice.
- Gradually add the dry ingredients in two parts, alternating with the yogurt. Gently mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes. Then, transfer it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and lemon juice until smooth. Drizzle this over the cooled cake.
How to Serve Lemon Loaf Cake
Lemon Loaf Cake is best served at room temperature. You can slice it and serve it plain, or enjoy it with a cup of tea or coffee. A dollop of whipped cream or a scoop of vanilla ice cream can also make it extra special!
How to Store Lemon Loaf Cake
To store your Lemon Loaf Cake, wrap it in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. If you want to keep it longer, you can store it in the refrigerator for about a week. You can also freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Lemon Loaf Cake
- Use Fresh Lemons: For the best flavor, use fresh lemons for zest and juice instead of bottled lemon juice.
- Don’t Overmix: Be careful not to overmix the batter; this will help the cake stay light and fluffy.
- Check for Doneness: Ovens may vary in temperature, so check your cake a few minutes before the recommended baking time.
Variation
You can add poppy seeds or blueberries to the batter for an extra twist. Even a sprinkle of shredded coconut can add a lovely flavor and texture!
FAQs
Can I use other citrus instead of lemon?
Yes, you can swap lemon for other citrus fruits like orange or lime for a different flavor profile.
How can I make the glaze thicker?
If you want a thicker glaze, add more powdered sugar until you reach your desired consistency.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Make sure to check that the blend has a binding agent like xanthan gum.
Enjoy making this delicious Lemon Loaf Cake!
