Have you ever experienced a dessert that transports you to sun-drenched orchards with every bite? This lemon loaf cake is that magical treat, bursting with tangy flavor and a moist texture that makes it utterly irresistible. The aroma of freshly baked lemon cake fills the kitchen, promising a delightful experience that will have your taste buds dancing.

This recipe holds a special place in my heart, as I remember making it with my grandmother during summer afternoons. The joy of mixing ingredients, the anticipation as it baked in the oven, and finally indulging in its bright flavor created lasting memories. Ideal for special occasions or simply enjoyed with afternoon tea, this lemon loaf cake promises to be a hit at any gathering. Get ready to savor the refreshing zing of citrus in each slice!

Why You’ll Love This lemon loaf cake

• Quick and Easy Preparation: This lemon loaf cake is simple to make with just a few ingredients and minimal steps, making it perfect for bakers of all skill levels.
• Versatile Serving Options: Enjoy it plain, dusted with powdered sugar, or drizzled with a sweet glaze; this cake adapts beautifully to suit your preferences.
• Perfect for Any Occasion: Whether it’s a family gathering or an afternoon snack, this delicious treat fits seamlessly into any event on your calendar.

Ingredients for lemon loaf cake

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for providing structure; sift before measuring to ensure lightness.
• Sugar: Granulated sugar adds sweetness and helps create a tender crumb in the loaf.
• Baking Powder: This leavening agent helps the cake rise beautifully while ensuring a fluffy texture.
• Salt: A pinch enhances the overall flavor by balancing sweetness.
• Lemon Zest: Freshly grated zest infuses the cake with vibrant citrus notes that elevate its appeal.
• Lemon Juice: Fresh juice not only adds flavor but also contributes moisture for a tender crumb.

For the Glaze:

• Powdered Sugar: Use finely ground powdered sugar for a smooth glaze that won’t be grainy.
• Lemon Juice: Freshly squeezed juice provides tanginess to balance the sweetness of the glaze.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make lemon loaf cake

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, and salt until well combined. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, mix together melted butter, eggs, fresh lemon juice, and lemon zest. Whisk until smooth and fully incorporated.

Step 4: Combine Wet and Dry Mixtures

Gradually add the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing to keep your cake fluffy.

Step 5: Bake

Pour the batter into your prepared loaf pan. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Glaze

Allow the cake to cool in the pan for about ten minutes before transferring it to a wire rack. Once cool enough to handle, drizzle with glaze made from powdered sugar mixed with fresh lemon juice.

Transfer to plates and serve slices with a cup of tea or coffee for an enjoyable treat!

Tips and Tricks

Here are some helpful tips to ensure the best results for your dish:

• Use Fresh Ingredients: Always use fresh lemons for zest and juice; they provide more flavor than bottled alternatives.
• Check Oven Temperature: Make sure your oven temperature is accurate; an oven thermometer can help maintain consistent baking conditions.
• Store Properly: Keep leftover cake wrapped tightly at room temperature or refrigerated if you prefer it chilled; it stays fresh longer this way.

Mistakes to avoid

• Overmixing the Batter: One common mistake when making lemon loaf cake is overmixing the batter. This can lead to a dense and tough cake rather than a light and fluffy one. When you combine your wet and dry ingredients, mix just until everything is incorporated. A few lumps are perfectly fine. Overmixing activates the gluten in the flour, resulting in a chewy texture that detracts from the cake’s overall quality.
• Skipping the Zest: Many recipes call for lemon juice, but skimping on the zest is a mistake you don’t want to make. The zest contains essential oils that contribute significantly to flavor. Without it, your lemon loaf cake may taste bland and lack that vibrant citrus punch. Make sure to use fresh lemons for both juice and zest for maximum flavor impact.
• Using Cold Ingredients: Another error to avoid is using cold butter or eggs straight from the fridge. For optimal mixing and aeration, all your ingredients should be at room temperature. Cold butter doesn’t cream well with sugar, which can impact the rise of your lemon loaf cake. Letting your ingredients sit out for about an hour before baking can make a noticeable difference in texture.

Serving Suggestions

This lemon loaf cake is versatile and pairs wonderfully with:

• A dollop of whipped cream: Top your slice of lemon loaf cake with freshly whipped cream for a light and airy finish that enhances the citrus flavor.
• Fresh berries: Serve your cake alongside a mix of seasonal berries like strawberries, blueberries, or raspberries. The tartness of the berries complements the sweetness of the cake perfectly.
• A drizzle of lemon glaze: For an extra burst of flavor, drizzle a simple lemon glaze over your cake. This adds shine and an additional zesty kick.

FAQs

What makes this lemon loaf cake so moist?

The secret to a moist lemon loaf cake lies in the balance of wet and dry ingredients. Using yogurt or sour cream can significantly enhance moisture without making the batter too heavy. Additionally, incorporating fresh lemon juice and zest infuses the cake with flavor while keeping it tender. Be cautious not to overmix the batter; instead, stir until just combined to avoid excess gluten development, which can lead to a dense texture.

Can I make lemon loaf cake ahead of time?

Absolutely! You can prepare your lemon loaf cake ahead of time. After baking, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to three days or refrigerate it for a week. If you want to keep it longer, consider freezing the wrapped loaf. Just remember to thaw it in the refrigerator overnight before serving for optimal texture and flavor.

How do I store leftover lemon loaf cake?

To store leftover lemon loaf cake properly, allow it to cool completely after baking. Then wrap it tightly in plastic wrap or foil to prevent it from drying out. You can keep it at room temperature for up to three days or in the fridge for about a week. If you notice any mold or an off smell, it’s best to discard any remaining pieces.

Can I substitute ingredients in this lemon loaf cake recipe?

Yes, substitutions are possible in this lemon loaf cake recipe! For instance, if you need a dairy-free option, you can use almond milk or coconut milk instead of regular milk and substitute yogurt with non-dairy alternatives. To reduce sugar content, consider using honey or maple syrup as natural sweeteners. However, remember that these changes may slightly alter the texture and flavor profile.

Conclusion for lemon loaf cake

In summary, this delightful lemon loaf cake is a perfect treat that brings together bright flavors and a moist texture. By using fresh ingredients like lemons and ensuring proper storage techniques, you’ll enjoy every slice long after it’s baked. Serving suggestions such as whipped cream and fresh berries elevate its charm even further. Whether you’re preparing it for a gathering or simply indulging yourself on a cozy afternoon, this recipe promises satisfaction every time you take a bite. Embrace this classic dessert and relish its zesty goodness!

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Delicious Lemon Loaf Cake Recipe

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• Author: Mery Mack
• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x

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Description

Lemon loaf cake is a bright and delightful dessert that beautifully marries sweetness with zesty lemon flavor. Each slice offers a moist, fluffy texture and a refreshing citrus aroma that evokes memories of sunlit orchards. Perfect for afternoon tea or any celebration, this simple recipe allows you to whip up a delicious treat in no time. Enjoy it plain, dusted with powdered sugar, or drizzled with a tangy glaze to elevate your experience. With its easy preparation and impressive results, this lemon loaf cake is sure to become a beloved staple in your baking repertoire.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 3 large eggs
• ⅓ cup fresh lemon juice
• Zest of 2 lemons

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix melted butter, eggs, lemon juice, and zest until smooth.
4. Gradually combine wet and dry ingredients, stirring gently until just blended.
5. Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
6. Allow to cool for 10 minutes before transferring to a wire rack; glaze if desired.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Keywords: - For added moisture, consider incorporating yogurt or sour cream into the batter. - Substitute coconut oil for butter for a dairy-free version. - Serve with fresh berries or whipped cream for an extra touch.