Lemon Loaf Cake
User Reviews
4.6
57 reviews
Excellent
Lemon Loaf Cake
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This light Lemon Loaf Cake drizzled with a sweet and tart lemon glaze has a tender buttery crumb and is full of bright citrus flavor. This easy loaf of quick bread is perfect for breakfast, a snack and even dessert.
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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
For the Lemon Syrup
- 1/4 cup confectioners' sugar
- 3 tablespoon lemon juice
For the Glaze
- 1 cup confectioners’ sugar, sifted (more if needed to reach the right consistency)
- 1 tablespoon lemon juice (more if needed to reach the right consistency)
- 1 tablespoon milk
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Instructions
- Preheat the oven to 350F degrees Fahrenheit. Grease an (8x4 inch or 9x5 inch) loaf pan with cooking spray
- In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat the butter and sugar together until fluffy and pale, about 4-6 minutes. With a spatula, scrape the sides and bottom of the bowl as needed. With the mixer on low-speed, add the eggs one at a time, add the vanilla extract and lemon juice. Beat on medium-high speed until combined. With the mixer on low, add the flour and buttermilk alternately to the batter, beginning and ending with the flour.
- Put the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick inserted into the cake comes out clean with only a few moist crumbs.
- Remove from the oven and allow to cool in the pan for about 15 minutes.
- Prepare the lemon syrup by combining together the confectioners’ sugar and lemon juice. Set aside.
- Remove the lemon loaf from the pan and set it on a rack. Brush the syrup over the loaf while warm.
- Make the icing by whisking together the confectioners’ sugar, lemon juice and milk. Add additional juice, if needed. The icing should be thick.
- When the loaf is completely cool, pour the icing over the loaf.
Notes
- Cream the butter and sugar until light and fluffy.
- If you don't have buttermilk, you can make your own by mixing 1/2 cup of milk with 1 1/2 teaspoons of white vinegar or lemon juice.
- Use room temperature ingredients. Room temperature ingredients bind together easily producing a uniform texture throughout the cake.
- Recipe adapted from Plated Cravings.
Nutrition Information
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Calories
300kcal
(15%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
145mg
(6%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
355IU
(7%)
Vitamin C
7mg
(8%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 145mg | 6% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
57 reviews
Excellent
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