Description
A moist and bright Lemon Loaf Cake infused with fresh lemon zest and juice, topped with a tangy lemon glaze and syrup for an irresistibly refreshing dessert perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
Lemon Syrup
- 1/4 cup confectioners’ sugar
- 3 tablespoons lemon juice
Lemon Glaze
- 1 cup confectioners’ sugar, sifted (more if needed)
- 1 tablespoon lemon juice (more if needed)
- 1 tablespoon milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease an 8×4 inch or 9×5 inch loaf pan with cooking spray to ensure easy release of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), beat the unsalted butter and granulated sugar together on medium speed until fluffy and pale, about 4-6 minutes. Scrape down the sides and bottom of the bowl with a spatula as needed to ensure even mixing.
- Add Eggs and Flavorings: With the mixer on low speed, add the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla extract and lemon juice. Increase speed to medium-high and beat until well combined.
- Incorporate Flour and Buttermilk: On low speed, add the dry flour mixture and buttermilk alternately to the batter, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing which can make the cake dense.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes. The cake is done when it turns golden brown and a toothpick inserted inside comes out clean with only a few moist crumbs.
- Cool and Prepare Syrup: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Meanwhile, combine the confectioners’ sugar and lemon juice in a small bowl to make the lemon syrup; set aside.
- Brush Syrup: Carefully remove the warm cake from the pan and place it on a wire rack. Brush the prepared lemon syrup evenly over the warm loaf to enhance moisture and lemon flavor.
- Make the Glaze: Whisk together the sifted confectioners’ sugar, lemon juice, and milk until thickened. Add additional lemon juice if needed to reach desired consistency.
- Glaze the Loaf: Once the loaf is completely cool, pour the thick lemon glaze over the top, allowing it to drizzle down the sides. Let the glaze set before serving.
Notes
- Cream the butter and sugar until light and fluffy for a tender crumb.
- If you don’t have buttermilk, mix 1/2 cup milk with 1 1/2 teaspoons white vinegar or lemon juice as a substitute.
- Use room temperature ingredients to ensure even mixing and uniform texture in the cake.
- This recipe is adapted from Plated Cravings.
