Welcome to our easy and delicious Lemon Loaf Cake recipe! If you’re looking for a simple yet flavorful dessert, you’ve come to the right place. This lemon loaf cake is bursting with zesty citrus goodness and a tender, moist crumb, perfect for any occasion. Whether you’re an experienced baker or a beginner in the kitchen, this easy lemon cake recipe will become your go-to treat. With minimal ingredients and straightforward steps, it’s a must-try for anyone who loves a classic lemon dessert. Let’s dive into the recipe that will brighten up your day with its delightful flavors!
Introduction: A Sweet, Tangy Treat That Never Fails to Impress
Lemon loaf cake is a timeless dessert that has delighted taste buds for generations. Its roots trace back to traditional European tea cakes, where citrus flavors were often used to create refreshing desserts. What sets this easy lemon loaf cake apart is its light, airy texture paired with the bright and tangy notes of fresh lemon juice and zest. It’s the perfect blend of sweet and sour, making it a crowd-pleaser for brunch, afternoon tea, or simply when you’re in the mood for something comforting and citrusy. Plus, the lemon icing drizzle on top adds an extra burst of flavor that makes each bite irresistible.
Not only is this lemon cake delicious, but it’s also incredibly easy to make. You don’t need any special equipment or baking skills—just a handful of common ingredients and a loaf pan, and you’re all set. Whether you’re serving this cake to family, friends, or keeping it all to yourself (we won’t judge!), this lemon loaf cake is sure to bring joy and sunshine to your kitchen.
Ingredients for Easy Delicious Lemon Loaf Cake
For this easy lemon loaf cake recipe, you’ll need the following ingredients:
- 1 1/2 cups (190g) all-purpose flour
- This provides the structure for the cake.
- 1 cup (200g) granulated sugar
- Adds sweetness and enhances the lemon flavor.
- 1/2 cup (115g) unsalted butter, softened
- Adds richness and moisture to the cake.
- 1/2 cup (120ml) milk
- Ensures a tender crumb.
- 2 large eggs
- Helps bind the ingredients and add moisture.
- 2 tablespoons lemon zest (about 2 lemons)
- The zest packs a punch of citrus flavor.
- 1/4 cup (60ml) fresh lemon juice
- Adds a tangy freshness.
- 1 teaspoon baking powder
- Helps the cake rise and gives it a light texture.
- 1/2 teaspoon salt
- Balances the sweetness and enhances the overall flavor.
- 1/2 teaspoon vanilla extract
- Adds depth and a subtle sweetness.
For the lemon icing:
- 1 cup (120g) powdered sugar
- Creates the smooth and sweet icing.
- 2-3 tablespoons fresh lemon juice
- Thins the icing and enhances the lemony flavor.
- Lemon zest for garnish (optional)
- Adds a pop of color and extra citrus flavor on top.
Optional substitutions:
- For a dairy-free option, replace the milk with almond milk or another plant-based alternative.
- Use coconut oil instead of butter for a slightly tropical twist.
- If you’re avoiding refined sugar, substitute with coconut sugar or a low-calorie sweetener.
How to Make Easy Delicious Lemon Loaf Cake – Step by Step
Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan to ensure easy release of your lemon loaf cake after baking.
2: Mix Dry Ingredients
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside. This step ensures your baking powder is evenly distributed, giving your cake a uniform rise.
3: Cream the Butter and Sugar
- In a large mixing bowl, using an electric mixer, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar together until the mixture becomes light and fluffy. This step helps aerate the batter for a lighter cake texture.
4: Add Wet Ingredients
- Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, add the 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1/2 teaspoon vanilla extract. Mix until everything is well combined.
5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk. Start and end with the dry ingredients, mixing on low speed to avoid overmixing. Overmixing can result in a dense cake, so it’s important to blend just until everything is incorporated.
6: Bake
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary depending on your oven, so keep an eye on it during the last 10 minutes.
7: Prepare Lemon Icing
- While the cake is baking, prepare the icing. In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until smooth. The consistency should be thick yet pourable.
8: Cool and Drizzle
- Once the cake is done baking, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, drizzle the lemon icing over the top, allowing it to cascade down the sides. Garnish with extra lemon zest if desired.
9: Serve
- Slice your easy delicious lemon loaf cake and enjoy the bright, zesty flavors in every bite. Whether served alone or with a dollop of whipped cream, this cake is bound to impress!
Helpful Tips for Easy Delicious Lemon Loaf Cake
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. This ensures that they blend together smoothly and create a better texture for your cake.
- Don’t overmix: Once you start combining the wet and dry ingredients, mix only until they are just combined. Overmixing can lead to a dense and tough cake.
- Use fresh lemons: For the best flavor, always use fresh lemons for both the zest and juice. Bottled lemon juice lacks the brightness that fresh lemons provide.
- Lemon zest trick: Zest your lemons before juicing them. It’s much easier to zest a whole lemon than a squeezed one.
Cooking Tips for the Best Lemon Loaf Cake
- Use parchment paper: For easy removal, line your loaf pan with parchment paper, leaving an overhang on the sides. This will allow you to lift the cake out of the pan without any sticking.
- Check for doneness early: Oven temperatures can vary, so start checking your cake around the 50-minute mark to avoid overbaking. The cake should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Create a crunchy crust: For an extra treat, sprinkle a little sugar on top of the batter before baking. This will create a crunchy, caramelized crust that contrasts beautifully with the soft, tender cake.
Serving Suggestions for Lemon Loaf Cake
- With a dollop of whipped cream: Serve a slice of lemon loaf cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for added indulgence.
- Pair with a hot beverage: This lemon loaf cake pairs perfectly with a cup of tea or coffee, making it a great option for brunch or afternoon tea.
- Make it fancy: Garnish each slice with fresh berries or a sprig of mint for a visually appealing and flavorful presentation at gatherings or parties.
Nutritional Information
This lemon loaf cake is a delightful indulgence that you can enjoy without too much guilt. Here’s a look at the approximate nutritional value per serving:
Nutritional Information (Per Serving)
- Calories: 310
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 42g
- Fiber: 1g
- Sugars: 28g
- Protein: 4g
- Vitamin C: 10% of daily value (from the fresh lemon juice and zest)
Storage and Leftovers for Lemon Loaf Cake
- How to store: Once cooled, store your lemon loaf cake in an airtight container at room temperature for up to 3 days. This will keep the cake moist and flavorful. You can also refrigerate it, but make sure it’s wrapped tightly to prevent it from drying out.
- Freezing the cake: To freeze, wrap the lemon loaf cake tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.
- Reheating: If you prefer a warm slice, you can gently reheat individual portions in the microwave for 10-15 seconds. This will revive the cake’s moist, tender texture without drying it out.
Frequently Asked Questions (FAQs) for Lemon Loaf Cake
1. Can I use bottled lemon juice for this recipe?
Fresh lemon juice is always recommended for the best flavor. Bottled lemon juice can have a slightly bitter aftertaste and lacks the bright, zesty freshness of fresh lemons.
2. Can I make this lemon loaf cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for the best results.
3. How do I prevent my lemon loaf cake from being too dense?
Make sure not to overmix the batter, as overmixing can result in a dense cake. Additionally, be sure to use room-temperature ingredients for a smoother, lighter batter.
4. Can I add other flavors to this lemon loaf cake?
Absolutely! You can add a tablespoon of poppy seeds for a lemon-poppy seed variation or swirl in a bit of blueberry compote for a fruity twist.
Related Recipes for Lemon Loaf Cake Lovers
Conclusion
Thank you for exploring our Easy Delicious Lemon Loaf Cake recipe! We hope you’ll give it a try and enjoy its fresh, zesty flavors. Whether you’re making it for a weekend treat or a special occasion, this cake is sure to impress. We’d love to hear how your lemon loaf cake turns out, so feel free to leave a comment or share your own twist on the recipe. Happy baking!
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Lemon Loaf Cake Recipe – Easy, Moist, and Delicious Treat
Description
Welcome to our easy and delicious Lemon Loaf Cake recipe! If you’re looking for a simple yet flavorful dessert, you’ve come to the right place. This lemon loaf cake is bursting with zesty citrus goodness and a tender, moist crumb, perfect for any occasion. Whether you’re an experienced baker or a beginner in the kitchen, this easy lemon cake recipe will become your go-to treat. With minimal ingredients and straightforward steps, it’s a must-try for anyone who loves a classic lemon dessert. Let’s dive into the recipe that will brighten up your day with its delightful flavors!
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- This provides the structure for the cake.
- 1 cup (200g) granulated sugar
- Adds sweetness and enhances the lemon flavor.
- 1/2 cup (115g) unsalted butter, softened
- Adds richness and moisture to the cake.
- 1/2 cup (120ml) milk
- Ensures a tender crumb.
- 2 large eggs
- Helps bind the ingredients and add moisture.
- 2 tablespoons lemon zest (about 2 lemons)
- The zest packs a punch of citrus flavor.
- 1/4 cup (60ml) fresh lemon juice
- Adds a tangy freshness.
- 1 teaspoon baking powder
- Helps the cake rise and gives it a light texture.
- 1/2 teaspoon salt
- Balances the sweetness and enhances the overall flavor.
- 1/2 teaspoon vanilla extract
- Adds depth and a subtle sweetness.
For the lemon icing:
- 1 cup (120g) powdered sugar
- Creates the smooth and sweet icing.
- 2-3 tablespoons fresh lemon juice
- Thins the icing and enhances the lemony flavor.
- Lemon zest for garnish (optional)
- Adds a pop of color and extra citrus flavor on top.
Optional substitutions:
- For a dairy-free option, replace the milk with almond milk or another plant-based alternative.
- Use coconut oil instead of butter for a slightly tropical twist.
- If you’re avoiding refined sugar, substitute with coconut sugar or a low-calorie sweetener.
Instructions
Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan to ensure easy release of your lemon loaf cake after baking.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside. This step ensures your baking powder is evenly distributed, giving your cake a uniform rise.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, using an electric mixer, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar together until the mixture becomes light and fluffy. This step helps aerate the batter for a lighter cake texture.
Step 4: Add Wet Ingredients
- Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, add the 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1/2 teaspoon vanilla extract. Mix until everything is well combined.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk. Start and end with the dry ingredients, mixing on low speed to avoid overmixing. Overmixing can result in a dense cake, so it’s important to blend just until everything is incorporated.
Step 6: Bake
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary depending on your oven, so keep an eye on it during the last 10 minutes.
Step 7: Prepare Lemon Icing
- While the cake is baking, prepare the icing. In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until smooth. The consistency should be thick yet pourable.
Step 8: Cool and Drizzle
- Once the cake is done baking, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, drizzle the lemon icing over the top, allowing it to cascade down the sides. Garnish with extra lemon zest if desired.
Step 9: Serve
- Slice your easy delicious lemon loaf cake and enjoy the bright, zesty flavors in every bite. Whether served alone or with a dollop of whipped cream, this cake is bound to impress!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. This ensures that they blend together smoothly and create a better texture for your cake.
- Don’t overmix: Once you start combining the wet and dry ingredients, mix only until they are just combined. Overmixing can lead to a dense and tough cake.
- Use fresh lemons: For the best flavor, always use fresh lemons for both the zest and juice. Bottled lemon juice lacks the brightness that fresh lemons provide.
- Lemon zest trick: Zest your lemons before juicing them. It’s much easier to zest a whole lemon than a squeezed one.
