The next time you want a buttery, citrusy treat, try this delightfully sunny lemon loaf cake with lemon glaze.
It’s soft, tangy-sweet, and to die for.
Better yet, it’s a cinch to make! And thanks to the lemon syrup, it’s insanely moist.
Topped with a light lemon glaze, it’s an easy-to-make quick bread everyone will love.
Why You’ll Love This Lemon Loaf Cake
Easy Elegance: You don’t need to be a pro to whip up this bright, citrusy loaf cake. It’s visually stunning but requires pantry staples and just a couple of bowls. So it’s actually kind of perfect for beginner bakers.
Aromatic Allure: As it bakes, this cake will fill your home with an irresistible lemony fragrance. Save your money on three-wick candles this year, and just bake a lot of these instead.
Gifting Gold: Wrapped in parchment paper and tied with a ribbon, this homemade treat is a thoughtful and impressive gift. Friends, family, and coworkers will appreciate it.
Ingredients
- Fresh Lemons: You’ll need freshly squeezed juice and fresh zest. They infuse the cake with a bright, tangy, citrus flavor.
- All-Purpose Flour: The most common foundation for cakes.
- Baking Powder & Baking Soda: Provide enough rise and lift to make the cake nice and fluffy.
- Salt: To enhance the cake’s overall flavor.
- Unsalted Butter: For that buttery soft crumb.
- Granulated Sugar: For sweetness and a moist, soft texture. You’ll also use it for the syrup.
- Large Eggs: To bind everything together and provide richness to the cake.
- Buttermilk: For extra moisture and a tender, delicate crumb.
- Powdered Sugar: Mix it with extra lemon juice to create a smooth, sweetly tart glaze for topping the cake.
How to Make Lemon Loaf Cake
What makes this lemon loaf truly special? Its simplicity!
The cake batter is a quick blend of the usual suspects (butter, eggs, flour, etc.) and the glaze needs just two ingredients.
As for the syrup, it comes together in just a few minutes, which you can do while the cake bakes.
Seriously, this lemon loaf cake is effortless. Here are the steps:
1. PREP: Preheat the oven to 350°F. Grease and line the loaf pan with parchment paper.
2. MIX: Combine the dry ingredients in a bowl. Blend the butter and sugar in a separate bowl. Mix in the eggs one at a time, followed by the lemon juice.
3. COMBINE: Alternate adding the flour mixture and buttermilk to the egg-butter bowl, mixing gently by hand.
4. BAKE: Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean. Let cool for 10 minutes, then transfer to a wire rack.
5. HEAT: Dissolve the sugar and lemon juice for the syrup over medium-low heat.
6. DRIZZLE: Poke holes in the cake and pour the syrup over the top, letting it soak in.
7. GLAZE: Whisk the powdered sugar and lemon juice for the glaze, then drizzle over the cooled cake. Slice and enjoy!
Tips for the Best Lemon Loaf Cake
The following are a few general baking tips and a couple of things to remember just for this recipe:
- Use parchment. It makes getting the loaf out of the pan easy peasy. It’s also great for clean-up after you add the syrup and glaze.
- Zest before juicing. Gently zest the yellow peel, doing your best to avoid the butter white pith underneath. Then juice the fruit and strain out any seeds.
- Don’t overmix. Feel free to use a mixer for the butter, sugar, and eggs. But then mix the flour in by hand with a spatula. This ensures a soft crumb.
- Flour accuracy. Fluff the flour with a fork, then spoon it into the measuring cup and level it off with the back of a knife. If you scoop it right into the cup, you’ll have too much, which will make the cake dense and dry.
How to Store
Whether you’re enjoying a slice with your morning coffee or serving it up as an after-dinner treat, this lemon loaf cake is sure to brighten your day.
And yes, it stores well!
To Store: Place the cooled cake in an airtight container. Keep it at room temperature for up to 3 days or in the fridge for a week.
To Freeze: Wrap the unglazed, fully cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before adding the glaze.
More Quick Bread Recipes to Try
Double Chocolate Zucchini Bread
Pumpkin Banana Bread
Brownie Bread
Lemon Zucchini Bread
Moist Lemon Loaf Cake
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kcalThe next time you want a buttery, citrusy treat, try this delightfully sunny lemon loaf cake with sweet lemon glaze. It’s soft, moist, and to die for.
Ingredients
- For the Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon lemon zest
1 cup unsalted butter, softened
3 large eggs
2 tablespoons fresh lemon juice
1/3 cup buttermilk
- For the Syrup
1/4 cup granulated sugar
1/4 cup fresh lemon juice
- For the Lemon Glaze
1 cup powdered sugar
1-2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×5-inch loaf pan with parchment paper. Set aside.
- Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In a separate large bowl, rub the sugar and lemon zest with your fingers until fragrant. Add the butter and beat with an electric mixer on medium speed until light and fluffy.
- Reduce the mixer speed to low and beat in the eggs one at a time, followed by the lemon juice.
- Alternate adding the flour and buttermilk, starting and ending with the flour. Mix gently by hand until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before moving to a wire rack to cool completely.
- Make the syrup: While the loaf bakes, warm the sugar and lemon juice in a small saucepan over medium-low heat. Stir until the sugar dissolves, then set aside to cool slightly.
- After transferring the loaf to a wire rack, poke holes about halfway through the cake with a toothpick. Carefully pour the syrup over the top, a little at a time, letting it soak in before adding more. Set aside to cool completely.
- Make the glaze: Whisk the powdered sugar and 1 tablespoon of lemon juice in a small bowl until smooth. Add more juice, if needed, until the desired consistency is reached.
- Drizzle the glaze over the cooled lemon loaf cake. Slice, serve, and enjoy!
Notes
- Gently zest the yellow peel, doing your best to avoid the butter white pith underneath. Then juice the fruit and strain out any seeds.
- Feel free to use a mixer for the butter, sugar, and eggs. But then mix the flour in by hand with a spatula. This ensures a soft crumb.