Description
This Moist Lemon Loaf Cake is a delightful balance of tangy lemon flavor and sweet glaze, baked to perfection for a tender crumb. A lemon syrup brushed over the warm loaf enhances its moistness, while a luscious sweet lemon glaze adds a finishing touch, making it perfect for any occasion or a comforting treat with tea.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
Wet Ingredients
- 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 your oven to 350°F (175°C). Grease an 8×4 inch or 9×5 inch loaf pan with cooking spray to prevent sticking.
- 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: Using a stand mixer fitted with the paddle attachment (or an electric mixer), beat the room temperature butter and granulated sugar on medium speed until the mixture becomes light, fluffy, and pale in color, about 4-6 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Flavorings: On low speed, add the eggs one at a time into the butter mixture, then add the vanilla extract and lemon juice. Increase the speed to medium-high and beat until fully combined.
- Incorporate Dry and Wet Ingredients: With the mixer on low speed, alternately add the dry flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top, and bake in the preheated oven for 45-55 minutes. The cake is done when golden brown on top and a toothpick inserted into the center comes out clean or with 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 confectioners’ sugar and lemon juice to make the lemon syrup.
- Apply Lemon Syrup: Carefully remove the loaf from the pan and place on a wire rack. While still warm, brush the lemon syrup evenly over the loaf to infuse moisture and flavor.
- Make the Lemon Glaze: Whisk together sifted confectioners’ sugar, lemon juice, and milk until the icing is thick yet pourable. Adjust with extra lemon juice if needed for consistency.
- Glaze the Loaf: Once the loaf has completely cooled, drizzle the sweet lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Cream the butter and sugar until light and fluffy to ensure a tender cake texture.
- If you don’t have buttermilk, substitute by mixing 1/2 cup of milk with 1 1/2 teaspoons of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Use room temperature ingredients so they combine easily and create a uniform batter.
- Be careful not to overmix after adding the flour to prevent a dense loaf.
- The lemon syrup adds extra moisture and a bright citrus flavor, so don’t skip brushing it on while the cake is warm.
- Adjust the glaze consistency by adding more lemon juice for a thinner glaze or more confectioners’ sugar for a thicker glaze.
