Lemon Loaf Cake is a moist and delicious loaf cake covered in a simple lemon glaze!
I’ve always been the biggest fan when it comes to anything lemon. Whether it be Lemon Pudding Cake, Lemon Cookies, Frosted Lemonade, Lemon Brownies, or even Lemon Chicken, I’m so there. There’s just something about the fresh, zesty citrus flavor that leaves me coming back for more.
It comes to no surprise that I’m here today to share yet another lemon recipe! This Lemon Loaf Cake is so sweet, decadent, and full of that fresh flavor. If you’re a fellow lemon-lover, then you’re going to absolutely devour this cake! 😉
What makes this cake taste so amazing is that every part of it is made from scratch. Don’t let that dissuade you though, it’s not a complicated recipe and the instructions and ingredients are pretty straight forward. Besides, the results far outweigh any work you may have to put in.
Lemon Loaf Cake begins with a simple cake batter with fresh lemon juice and zest. The batter is then poured into a loaf pan and baked until golden perfection!
The best part, the lemon glaze, is made by mixing together powdered sugar, freshly squeezed lemon juice and milk. Once the cake is completely cooled the glaze is poured over the top. Then you get to decide if you’re going to eat a slice right away or save it for later. 😉
Serve this delicious cake with a side of coffee for breakfast, on its own, or as a late night indulgence, and you’ll transcend into dessert heaven. 🙂
HOW TO MAKE LEMON LOAF CAKE
Minimal effort results in the most decadent lemon loaf cake known to mankind! Top it with the simple, yet luscious lemon glaze and you’ll be in for a real treat.
For the cake:
- In a medium bowl whisk together flour, baking powder and salt.
- In another bowl, beat together the butter and sugar until its nice and fluffy.
- Mix in the eggs, one at a time, into the butter and sugar mixture.
- Once all of the eggs have been mixed in add in lemon extract, lemon juice and lemon zest.
- Take the flour mixture and the buttermilk and add half of each into the butter mixture. Make sure to mix on low speed.
- After mixed together, scrape the sides of the bowl and add in the other half of the flour mixture and buttermilk.
- Pour the batter into a greased (or parchment paper lined) 8×4-inch loaf pan and bake in the oven at 350℉ for 50 to 60 minutes. Don’t over-bake!
- If the top of the cake starts to brown too much, place a piece of aluminum foil over the top and continue baking.
- When a toothpick inserted comes out clean, the cake is done.
For the glaze:
- Mix together powdered sugar, lemon juice and milk then pour over the top of the cake once it has cooled completely.
TIPS FOR THE BEST LEMON LOAF CAKE
- To prevent over-mixing, make sure your ingredients are at room temperature. That way, they’ll mix easily and result in a lighter textured cake.
- Fresh lemon juice is the way to go! While you certainly can use bottled lemon juice, it’s just not the same.
- When zesting your lemon, make sure to not go past the yellow part. The white part underneath is very bitter and will result in an off-tasting cake.
- Don’t skip out on the lemon glaze! It’s a total game changer for the cake and only requires a mixing of 3 simple ingredients. Little effort for maximum flavor!
- Make sure to use the lemon extract as well as the lemon zest and lemon juice, it really brings out the lemon flavor.
DO YOU HAVE TO REFRIGERATE THIS CAKE?
While you don’t have to, it is highly recommended. The cake can sit out at room temperature for up to 4 days, but to ensure the longest shelf life possible, refrigerate after 3 days and the cake should stay good for up to a week.
HOW TO FREEZE
After the lemon glaze has completely set, wrap the cake tightly in plastic wrap (the more layers of plastic wrap, the better) and place in a freezer-safe ziplock bag to prevent freezer burn. Cake should stay good for up to 3 months in the freezer.
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Lemon Loaf Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 3 large eggs, beaten
- 1 ½ teaspoons lemon extract
- zest from 1 large lemon
- 2 Tablespoons freshly squeezed lemon juice
- 1/3 cup buttermilk
- 1 cup powdered sugar
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon milk (Add more if needed to reach desired consistency of glaze.)
- Preheat the oven to 350F degrees. Generously grease an 8 x 4-inch loaf pan with non-stick spray. Set aside.In a medium bowl whisk together the flour, baking powder and salt.
- In a separate bowl beat together the butter and sugar until combined and fluffy. Mix in the eggs 1 at a time.Add lemon extract, lemon zest, and lemon juice.Slowly mix in 1/2 of the flour mixture and 1/2 of the buttermilk.Turn off the mixer and scrape the sides and bottom of the bowl.Repeat mixing in the rest of the flour mixture and buttermilk until just combined.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes. When a toothpick inserted in center comes out clean it is done.If the top is browning too much towards the end of the bake time, tent a piece of aluminum foil over top and continue baking.Cool the cake before adding the glaze. (If you glaze it while it's hot it will melt and run off the cake.)FOR THE LEMON GLAZE: Mix together the three glaze ingredients until fully combined. Pour glaze over the top of the cooled cake. Slice into pieces. Serve and enjoy!