Description
Zesty Lemon Loaf Cake brings sunshine to your kitchen with its tangy, refreshing flavor that makes your taste buds dance. Grab some fresh lemons and whip up this simple, delightful treat that turns an ordinary afternoon into a cheerful moment.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter
- 3 large eggs
Supporting Ingredients:
- ½ cup buttermilk
- ⅓ cup fresh lemon juice
- 2 tablespoons lemon zest
Finishing Ingredients:
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Lemon slices
Instructions
- Prepare your workspace by heating the oven to 350°F and coating a standard loaf pan with butter and flour.
- Combine 1 ½ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt in a mixing bowl. Set the dry ingredients aside.
- Cream ½ cup softened butter with 1 cup granulated sugar until the mixture becomes light and airy.
- Incorporate 3 eggs into the butter mixture one at a time, then blend in 1 teaspoon vanilla, 2 tablespoons lemon zest, and ⅓ cup lemon juice.
- Fold the dry ingredients into the wet ingredients, alternating with ½ cup buttermilk. Stop mixing as soon as the batter looks uniform.
- Transfer the batter to the prepared pan, smoothing the surface evenly. Bake for 45-55 minutes at 350°F until a toothpick comes out clean from the center.
- Rest the cake in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Create the glaze by whisking 1 cup powdered sugar with 2 tablespoons lemon juice until silky and pourable.
- Drizzle the glaze generously across the cooled cake’s surface, allowing it to cascade down the sides naturally.
- Garnish with fresh lemon slices for a bright, citrusy presentation.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Zest lemons before juicing to maximize flavor and prevent dry cake edges.
- Avoid overmixing the batter after adding dry ingredients, which can create a tough, dense loaf.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free blend and add an extra egg for structure.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 234 kcal
- Sugar: 26 g
- Sodium: 112 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg