Delightful Lemon Loaf Cake Recipe

A slice of freshly baked lemon loaf cake is like sunshine on a plate. The moment you take a bite, the tangy zest dances on your taste buds while the buttery crumb melts in your mouth. It’s the kind of dessert that can brighten even the cloudiest of days and make a Tuesday feel like a celebration.

I remember the first time I baked this delightful treat; my kitchen smelled like a lemon grove had exploded! Friends gathered around as I pulled it from the oven, their eyes wide with anticipation. From that day on, this recipe became a staple at every brunch and family gathering. It’s perfect for spring picnics or cozy winter afternoons with tea. Get ready to experience a flavor explosion that will have you going back for seconds!

Baking this lemon loaf cake has brought smiles to my friends’ faces more times than I can count.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use good quality flour for the best texture in your loaf; it forms the base of our delightful cake.
• Granulated Sugar: Sweetness is key here; sugar balances out the tartness from our lemons beautifully.
• Baking Powder: This little agent helps our loaf rise nicely, giving it that fluffy texture we love.
• Salt: Just a pinch elevates the flavors; it’s amazing what salt can do in baked goods.
• Unsalted Butter: Using unsalted butter allows you to control the saltiness; plus, it adds richness to your cake.
• Eggs: They provide structure and moisture; room-temperature eggs incorporate better into your batter.
• Fresh Lemons: Zest and juice will add that bright zing; use organic lemons if possible for maximum flavor.
• Milk: A splash of milk keeps our batter moist and helps achieve that tender crumb we desire.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: First things first! Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or cooking spray.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. This ensures an even distribution of ingredients throughout our lovely loaf.

Cream Butter and Sugar: In another bowl, cream together softened butter and sugar until light and fluffy—about 3-5 minutes. You want it airy so your cake rises perfectly!

Add Eggs and Lemon Juice/Zest: Beat in the eggs one at a time until fully combined; then stir in fresh lemon juice and zest for that zesty punch. The aroma will be heavenly!

Combine Wet and Dry Mixes: Gradually add your dry mix to the wet mix while alternating with milk until everything is smoothly incorporated. Be careful not to overmix—this might deflate our glorious airiness!

Bake Your Cake!: Pour the batter into the prepared loaf pan and bake in your preheated oven for 50-60 minutes or until golden brown. A toothpick should come out clean when inserted into the center—a true test of doneness!

Now that you’ve mastered this recipe for lemon loaf cake, prepare yourself for endless compliments from family and friends as they devour every last slice! Enjoy!

Perfecting the Cooking Process

Start by creaming the butter and sugar until fluffy, then gradually mix in eggs and zest for even flavor distribution. This process ensures a light texture and balanced taste in every slice.

Add Your Touch

Feel free to swap out regular flour for almond or gluten-free options. Adding poppy seeds or blueberries can also give your lemon loaf cake a unique twist that will surprise your taste buds.

Storing & Reheating

Store your lemon loaf cake in an airtight container at room temperature for up to four days. If you want to enjoy it warm, simply pop slices in the microwave for about 10-15 seconds.

Baking this lemon loaf cake reminds me of my childhood when my grandma would whip one up after school, filling our home with that heavenly citrus scent. It was always a hit!

FAQ

Can I use other citrus fruits in my lemon loaf cake?

Absolutely! Oranges or limes can add a delightful twist to the classic recipe.

How do I prevent my lemon loaf cake from being too dense?

Ensure you don’t overmix the batter; this keeps it light and fluffy.

What’s the best way to glaze my lemon loaf cake?

Mix powdered sugar with fresh lemon juice until smooth, then drizzle over the cooled cake evenly.

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Lemon Loaf Cake

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Enjoy a delightful blend of zesty lemons and buttery goodness in every slice. This moist cake is perfect for any occasion, bringing sunshine to your table.

• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x

Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• Zest and juice of 2 fresh lemons
• 1/2 cup milk

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Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
4. Gradually combine dry ingredients with the wet mixture, alternating with milk until smooth.
5. Pour batter into the prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 230
• Sugar: 12g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg