Lemon loaf cake is a delightful dessert that combines the zesty flavor of fresh lemons with a tender, moist crumb. Whether enjoyed as a snack or dessert, this cake is sure to brighten your day. With its vibrant flavor and appealing glaze, it’s perfect for gatherings, brunches, or a simple afternoon treat. Follow this easy recipe to create a loaf that’s bursting with lemony goodness!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1/3 cup fresh lemon juice
– Zest of 2 lemons
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup buttermilk
– 1 teaspoon vanilla extract
– For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 15 minutes, and cooking time is about 50 minutes.
Nutritional Value
Each serving of lemon loaf cake contains approximately 210 calories, 8g fat, 33g carbohydrates, and 2g protein. This is based on a standard serving size of one slice.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the lemon juice and zest until combined.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
7. Mix until just combined; avoid overmixing.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-55 minutes, or until a toothpick comes out clean.
10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, coconut milk can replace buttermilk for a dairy-free option.
Serving and Pairings
Lemon loaf cake pairs beautifully with a cup of tea or coffee. Serve it with fresh berries or a dollop of whipped cream for an extra special touch.
Storage and Reheating
Store the lemon loaf cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. If you want to freeze it, wrap it tightly in plastic wrap and place it in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
Cooking Mistakes
- Overmixing the batter can result in a tough cake.
- Not measuring ingredients accurately can affect texture.
- Skipping the cooling time can lead to a soggy loaf.
- Using old baking powder can prevent proper rising.
- Not zesting the lemons properly can diminish flavor.
Helpful Tips
- Use room temperature ingredients for better mixing.
- For a stronger lemon flavor, add more zest.
- Let the cake cool completely before glazing.
- Try adding poppy seeds for a delightful crunch.
FAQs
Can I use bottled lemon juice instead of fresh?
Using fresh lemon juice is recommended for the best flavor, though bottled juice can be used in a pinch. Fresh juice provides a brighter, more vibrant taste.
How should I store leftover lemon loaf cake?
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for a week. Ensure it’s well-wrapped to maintain moisture.
Can I make this cake ahead of time?
Yes, you can bake the lemon loaf cake a day in advance. Keep it wrapped at room temperature until serving for optimal flavor and texture.
What can I do if my cake is too dry?
If your cake turns out too dry, consider adding a simple syrup made with lemon juice and sugar to moisten it. Brush the syrup over the cooled cake.
Can I add frosting instead of glaze?
Absolutely! A cream cheese frosting would pair nicely with the lemon flavor if you prefer a richer topping instead of the glaze.
Conclusion
Lemon loaf cake is a delightful and refreshing dessert that anyone can enjoy. Its bright flavor and moist texture make it a perfect choice for any occasion. Whether served plain or with a glaze, this cake is sure to please. Give this recipe a try, and bring a slice of sunshine into your home!
Lemon Loaf Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1/3 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon juice and zest until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Mix until just combined; avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
