Irresistibly Moist Lemon Loaf Cake Recipe

There’s something magical about a freshly baked lemon loaf cake. Picture this: the bright aroma of citrus wafting through your kitchen as the golden-brown loaf bakes to perfection. With every slice, you get that satisfying crumb paired with a delightful tang that dances on your taste buds, making it impossible to stop at just one piece.

This recipe isn’t just about baking; it’s about creating memories. I remember my grandmother making her famous lemon loaf cake every Sunday. The entire house would fill with the smell of lemons and sugar—pure bliss. Whether it’s a sunny brunch or a cozy coffee break, this bright treat is guaranteed to elevate any occasion.

I once invited friends over for tea and served this lemon loaf cake. Their delighted faces were worth all the effort!

Essential Ingredients

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

• All-Purpose Flour: Use a standard all-purpose flour for the best texture; it provides structure without being too dense.
• Granulated Sugar: Sweetens the loaf perfectly while balancing the tartness of the lemons; feel free to adjust based on your taste.
• Baking Powder: Essential for leavening; ensure it’s fresh for maximum rise.
• Salt: Just a pinch enhances flavors; don’t skip it!
• Unsalted Butter: Choose room temperature butter for easier mixing; adds richness and moisture.
• Eggs: Two large eggs help bind the ingredients together and add richness.
• Fresh Lemons: The star ingredient! Use both zest and juice for maximum flavor punch.
• Milk: Adds moisture; whole milk gives the best results but feel free to use what you have on hand.
• Powdered Sugar (for glaze): A must-have for that sweet finishing touch; adjust consistency by adding more milk if needed.

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

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray to prevent sticking.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt until evenly combined. This helps ensure even rising while baking.

Cream Butter and Sugar: In another bowl, cream together softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes; watch as it transforms into a pale yellow mixture.

Add Eggs and Flavorings: Beat in eggs one at a time until fully incorporated. Then mix in fresh lemon juice and zest—breathe deeply; that citrus aroma is divine!

Combine Wet and Dry Mixtures: Gradually add dry ingredients into wet mixture alternating with milk. Stir gently until just combined—don’t overmix or risk a dense loaf!

Bake Until Golden Brown: Pour batter into prepared pan and smooth out the top. Bake for 50-60 minutes or until a toothpick comes out clean—your kitchen will smell heavenly by now!

Once cooled, drizzle with powdered sugar glaze made from powdered sugar mixed with a splash of milk. Slice generously (but not too generously—you want some leftovers) and enjoy!

And there you have it—your very own delightful lemon loaf cake that’s sure to brighten anyone’s day!

Perfecting the Cooking Process

Start by preheating your oven to 350°F while you mix the batter. This eliminates wait time and ensures even baking. Grease your loaf pan well to prevent sticking.

Add Your Touch

Consider adding poppy seeds for texture or swapping out sugar for honey for a unique flavor twist. Fresh blueberries also pair wonderfully with lemon, adding a burst of sweetness.

Storing & Reheating

Store your lemon loaf cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it wrapped in foil, and reheat slices in a microwave for 10 seconds.

The first time I made this lemon loaf cake, my neighbor knocked on my door asking what smelled so amazing! Their joy when I shared was priceless, reminding me that food truly brings people together.

FAQ

Can I use bottled lemon juice for the lemon loaf cake?

Using fresh lemon juice enhances flavor significantly compared to bottled options.

How long should I bake the lemon loaf cake?

Bake your lemon loaf cake for 50-60 minutes or until a toothpick comes out clean.

Can I freeze leftover lemon loaf cake?

Yes, wrap it tightly in plastic wrap and store it in the freezer for up to three months.

Print

Irresistibly Moist Lemon Loaf Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Indulge in this irresistibly moist lemon loaf cake, bursting with zesty flavor that brightens any occasion. Perfect for brunch or dessert, it’s a treat everyone will love.

• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 10 slices 1x

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 2 large eggs
• 1/2 cup fresh lemon juice (about 2 lemons)
• Zest of 2 lemons
• 1/2 cup milk
• Powdered sugar for glaze

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Cream the butter and sugar until light and fluffy, then mix in eggs one at a time.
4. Add the lemon juice and zest to the butter mixture.
5. Gradually combine dry ingredients with the wet mixture, alternating with milk until just mixed.
6. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
7. Let cool slightly before glazing with powdered sugar mixed with a splash of milk.

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

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 200
• Sugar: 14g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 45mg