Save to Pinterest A soft, moist lemon loaf cake bursting with bright citrus flavor, topped with a sweet, tangy lemon icing—perfect for a comforting weekend treat.
I enjoy baking this lemon loaf cake on weekends when I want a simple yet flavorful dessert to share with family and friends.
Ingredients
- All-purpose flour: 1 ½ cups (190 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ¼ tsp
- Unsalted butter: ½ cup (115 g) softened
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large, room temperature
- Fresh lemon zest: 2 tbsp (from 2 lemons)
- Fresh lemon juice: ¼ cup (60 ml)
- Whole milk: ½ cup (120 ml) room temperature
- Pure vanilla extract: 1 tsp
- Powdered sugar: 1 cup (120 g) sifted
- Fresh lemon juice for icing: 2 3 tbsp
Instructions
- Preheat oven:
- Preheat the oven to 350°F (175°C) Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper
- Mix dry ingredients:
- In a medium bowl whisk together flour baking powder baking soda and salt Set aside
- Cream butter and sugar:
- In a large bowl cream the softened butter and sugar together until light and fluffy (about 3 minutes)
- Add eggs:
- Beat in the eggs one at a time mixing well after each addition
- Add lemon and vanilla:
- Stir in the lemon zest lemon juice and vanilla extract until combined
- Combine wet and dry:
- Add half of the dry ingredients to the wet mixture mixing gently Pour in the milk then add the remaining dry ingredients Mix until just combined do not overmix
- Pour batter:
- Pour the batter into the prepared loaf pan and smooth the top
- Bake:
- Bake for 50 55 minutes or until a toothpick inserted into the center comes out clean If the top browns too quickly tent loosely with foil after 40 minutes
- Cool loaf:
- Cool the loaf in the pan for 10 minutes then transfer to a wire rack to cool completely
- Make icing:
- For the icing whisk powdered sugar with 2 tablespoons lemon juice Add more juice for a thinner consistency if desired
- Apply icing:
- Drizzle the icing over the cooled loaf Let set for 15 minutes before slicing
Save to Pinterest This lemon loaf is a favorite in my family especially when paired with Earl Grey tea or a sparkling Moscato for special occasions.
Required Tools
9x5-inch loaf pan Mixing bowls Electric mixer or whisk Measuring cups and spoons Zester or grater Wire rack Parchment paper
Allergen Information
Contains Wheat (gluten) eggs milk butter (dairy) Check ingredient labels if sensitive to allergens
Nutritional Information
Calories 320 Total Fat 12 g Carbohydrates 49 g Protein 4 g per serving
Save to Pinterest This lemon loaf cake is a simple delight that brightens any dessert table.
Recipe FAQs
- → What makes the lemon loaf moist?
The combination of softened butter, eggs, and milk creates a tender, moist crumb that keeps the loaf soft throughout baking.
- → How is the lemon flavor enhanced?
Fresh lemon zest and juice are incorporated into the batter and icing, delivering a bright and refreshing citrus note.
- → Can I substitute the milk used in the loaf?
Yes, you can use plant-based milk alternatives to suit dietary preferences, ensuring the icing sugar is also vegan if needed.
- → How do I prevent the loaf top from over-browning?
If the top browns too quickly, tent it loosely with foil after 40 minutes to protect it while the inside continues baking.
- → What tools are essential for making this loaf?
A loaf pan, mixing bowls, a whisk or electric mixer, measuring tools, and a zester are key for preparing and baking this cake successfully.