Lemon Loaf Cake
User Reviews
5
Lemon Loaf Cake
Description
The Lemon Loaf Cake features a batter made by creaming softened unsalted butter with granulated sugar, then incorporating fresh lemon zest and eggs before gently folding in self-raising flour. Baking in a loaf pan at a moderate temperature yields a light, moist texture with a subtle lemon aroma.
The finishing touch is a drizzle made of powdered sugar mixed with fresh lemon juice, providing a balance of sweetness and tang that soaks slightly into the warm cake.
This loaf cake suits casual gatherings or snacks, served sliced with tea or coffee. It can be stored loosely covered at room temperature for a few days, maintaining freshness and texture.
For longer storage, the cake freezes well when tightly wrapped, preserving its quality for up to three months. Thaw in the refrigerator overnight before serving.
Ingredients
- 225 g self-raising flour
- 225 g butter softened, unsalted
- 225 g granulated sugar
- 4 large egg
- lemon zest of 2 lemons
For the Drizzle:
- 100 g powdered sugar
- 1-½ tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 325°F (170°C) and position the oven rack in the lower third. Grease and line a 9 x 5-inch loaf pan with parchment paper.
- Cream the Butter and Sugar: In a mixing bowl, cream the butter and sugar together until light and fluffy, about 5 minutes using a mixer.
- Add the Lemon Zest: Zest the lemons and mix the zest into the batter.
- Incorporate the Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Fold in the Flour: Gently fold in the flour, being careful to keep as much air in the batter as possible.
- Bake the Cake: Pour the batter into the prepared loaf pan and level the top. Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely. Once cooled, transfer the cake to a serving platter.
- Make the Drizzle: Mix the juice of the lemons with powdered sugar until slightly thickened.
- Apply the Drizzle: Pour the drizzle over the warm cake, allowing it to set slightly before serving.
Notes
- Store the lemon loaf cake loosely covered at room temperature for up to 3 days to keep it fresh.
- For longer preservation, wrap the cake or slices tightly in plastic wrap and freeze up to 3 months.
- Thaw frozen cake in the refrigerator overnight before serving to maintain texture.
User Reviews
Overall Rating
5
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