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Lemon Loaf Cake

This Lemon Loaf Cake (Panqué de Limón)- is a timeless classic that never disappoints. With its light, fluffy texture and vibrant lemon flavor, it’s perfect for any occasion.

The best part? It’s incredibly easy to make—no need for fancy decorations. Just bake, and if you like, drizzle with lemon glaze or dust with powdered sugar.

Whether you’re enjoying it with afternoon coffee or tea or as a sweet treat after dinner, this cake is sure to impress with its refreshing citrusy flavor. 🍋

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 10
Calories: 397 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 225 g self-raising flour
  • 225 g unsalted butter , softened
  • 225 g granulated sugar
  • 4 large eggs
  • zest of 2 lemons
For the Drizzle:
  • 100 g powdered sugar
  • 1-½  tablespoons lemon juice

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the Lemon Zest: Zest the lemons and mix the zest into the batter.
  4. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
  5. Fold in the Flour: Gently fold in the flour, being careful to keep as much air in the batter as possible.
  6. 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.
  7. Make the Drizzle: Mix the juice of the lemons with powdered sugar until slightly thickened.
  8. Apply the Drizzle: Pour the drizzle over the warm cake, allowing it to set slightly before serving.

Notes

  • How to Store:
  • Lemon Loaf Cake is best served fresh but can be stored at room temperature. Keep it loosely covered with foil or in a cake dome for up to 3 days.
  • Lemon Loaf Cake is best served fresh but can be stored at room temperature. Keep it loosely covered with foil or in a cake dome for up to 3 days.
  • How to Freeze:
  • To freeze, wrap the whole cake or individual slices tightly in plastic wrap. Place them in a freezer-safe bag or container, and store for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight. 
  • To freeze, wrap the whole cake or individual slices tightly in plastic wrap. Place them in a freezer-safe bag or container, and store for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight.