Moist & Zesty Lemon Loaf Cake Recipe You’ll Love
This lemon loaf offers a delightful balance of sweet and tart flavors. The cake itself is moist and tender, infused with fresh lemon zest and juice, creating a bright, aromatic crumb. It is generously topped with a smooth, tangy lemon glaze that cascades down the sides, adding an extra layer of citrus sweetness. This baked treat provides a refreshing experience with every slice.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Ingredients
- For the Loaf:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest (from 2 lemons)
- 1/4 cup fresh lemon juice
- For the Glaze:
- 1 1/2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, lemon zest, and 1/4 cup fresh lemon juice until the mixture is smooth and uniform.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps in the batter are acceptable.
- Pour the batter evenly into the prepared loaf pan and spread it gently to level the top.
- Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Let the loaf cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
- While the loaf cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth. Add more lemon juice, one teaspoon at a time, if a thinner consistency is desired.
- Once the loaf is completely cool, pour the lemon glaze evenly over the top, allowing it to drip down the sides. Garnish with fresh lemon slices if desired.
- Allow the glaze to set for about 15-20 minutes before slicing and serving.
Notes
* Ensure all cold ingredients, such as eggs and milk, are at room temperature before mixing. This helps create a smoother batter and a more tender crumb.
* Avoid overmixing the batter. Overmixing can develop the gluten too much, resulting in a tough or dense loaf. Mix only until the ingredients are just combined.
* For the best results, allow the loaf to cool completely on a wire rack before applying the glaze. Applying glaze to a warm loaf will cause it to melt and become runny.
* To intensify the lemon flavor, you can brush the warm loaf with a simple lemon syrup (equal parts lemon juice and sugar, heated until sugar dissolves) before applying the glaze.
Nutrition
- Calories: 400
- Fat: 18g
- Carbohydrates: 65g
- Protein: 5g