- Prep Time: 10 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8–10 slices
- All-Purpose Flour: 2 cups (250 g)
- Baking Powder: 2 tsp
- Salt: ½ tsp
- Sugar: 1 cup (200 g)
- Unsalted Butter: ½ cup (113 g), softened
- Eggs: 3 large
- Lemon Zest: Zest of 2 lemons
- Lemon Juice: ¼ cup (60 ml)
- Milk: ½ cup (120 ml)
- Vanilla Extract: 1 tsp
- Powdered Sugar: 1 cup (120 g)
- Lemon Juice: 2–3 tbsp (adjust for desired consistency)
- Lemon Zest: Optional, for extra flavor
- Preheat the oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with milk, and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Adjust the consistency by adding more lemon juice if needed.
- Once the cake is completely cool, drizzle the lemon glaze over the top.
- Let the glaze set for 10–15 minutes before slicing.
- Serve with a cup of tea or coffee for a delightful afternoon treat.
- Pair with fresh berries and whipped cream for an elegant dessert.
- Toast slices lightly and spread with butter for a warm, comforting snack.
- Serve alongside vanilla ice cream for a refreshing summer dessert.
- Use fresh lemon juice for the best flavor. Bottled lemon juice can taste artificial.
- Do not overmix the batter; it may result in a dense cake.
- If the top browns too quickly while baking, loosely cover with foil during the last 15 minutes.
- For an extra moist loaf, poke small holes in the cake and brush it with additional lemon juice before glazing.
- Store leftovers in an airtight container to retain freshness.
- Lemon: Rich in vitamin C and antioxidants.
- Eggs: Provide protein and essential nutrients.
- Milk: A good source of calcium and vitamins.
- Can be made dairy-free by using plant-based milk and butter alternatives.
- Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
- Calories: 280 kcal
- Protein: 4g
- Carbohydrates: 40g
- Fat: 12g
- Fiber: 1g
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
- Bright, fresh lemon flavor with a soft, tender crumb.
- Simple ingredients and easy steps make it beginner-friendly.
- Perfect for any time of day – breakfast, snack, or dessert.
- Stays moist and flavorful for days.
- The lemon glaze adds the perfect finishing touch.
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This Easy Lemon Loaf Cake is soft, moist, and bursting with fresh lemon flavor. Topped with a simple lemon glaze, this loaf is perfect for breakfast, a snack, or dessert. With just a few simple ingredients, you can bake a delicious, bakery-style lemon loaf right at home.
Preparation Time
Ingredients
For the Lemon Loaf Cake:
For the Lemon Glaze:
Directions
Prepare the Lemon Loaf Cake
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Bake the Cake
Prepare the Lemon Glaze
Glaze and Serve
Serving Suggestions
Cooking Tips
Nutritional Benefits
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Dietary Information
Nutritional Facts (Per Slice, Approx.):
Storage
Why You’ll Love This Recipe
Conclusion
This Easy Lemon Loaf Cake is a must-try for lemon lovers! It’s moist, flavorful, and incredibly easy to make. Whether you enjoy it plain, glazed, or with a cup of tea, this cake will quickly become a household favorite. Bake a loaf today and enjoy its fresh citrusy goodness!
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