Irresistible Lemon Loaf Cake Recipe for Sunshine Lovers

Lemon loaf cake is the epitome of sunshine on a plate. Imagine biting into a moist, zesty slice that dances on your taste buds, leaving a trail of bright, citrusy goodness behind. The aroma wafts through the air, mingling with memories of summer picnics and family gatherings, comforting you like a warm hug from your favorite aunt.

As I whip up this delightful lemon loaf cake, I can’t help but reminisce about the time my friends and I hosted a baking marathon. We laughed, we spilled flour everywhere, and we ended up with more cakes than we could count. This lemon loaf became the star of the show – sweet yet tangy, it stole everyone’s hearts (and stomachs). Perfect for brunches or cozy afternoons with tea, this recipe promises to brighten any occasion.

Baking this lemon loaf cake has always brought smiles and second helpings from my family. They can never resist asking for the recipe right after their first bite.

Essential Ingredients

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

• All-Purpose Flour: A versatile choice that guarantees a light and fluffy texture in your cake.

• Sugar: Granulated sugar sweetens while balancing the tartness of the lemons.

• Baking Powder: This leavening agent ensures your cake rises beautifully.

• Salt: Just a pinch enhances all the flavors without making it salty.

• Eggs: Use large eggs for moisture and richness in every bite.

• Milk: Whole milk adds creaminess; feel free to substitute with almond or soy milk.

• Lemon Zest: Freshly grated zest packs an aromatic punch that elevates the flavor profile.

• Lemon Juice: Freshly squeezed juice is key for that authentic zesty kick.

• Butter: Unsalted butter creates a rich base; let it soften before mixing for best results.

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 loaf pan with butter or cooking spray to ensure easy release later.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until well combined. This step ensures even distribution of ingredients throughout your batter.

Cream Butter and Sugar: In a large bowl, beat softened butter and sugar together until light and fluffy. The mixture will turn pale in color and should smell fantastic!

Add Eggs and Lemon Zest: Incorporate eggs one at a time into the butter-sugar mix; blend until fully incorporated. Add in freshly grated lemon zest to amplify that citrus explosion.

Combine Wet Ingredients**: In another bowl, mix together milk and lemon juice. Gradually add this mixture into your batter while mixing gently until just combined; avoid over-mixing to keep it airy.

Bake Until Golden**: Pour the batter into your prepared loaf pan. Bake in the oven for about 50-60 minutes or until a toothpick inserted comes out clean. Your kitchen will smell heavenly during this time!

Now you’re ready to enjoy each slice of this delightful lemon loaf cake! Serve it warm or at room temperature; either way, it’s bound to be a hit. So grab some tea or coffee, settle down on your couch, and relish every zesty bite – you’ve earned it!

You Must Know

• This lemon loaf cake is a delightful treat bursting with citrus flavor
• The perfect balance of sweetness and tang makes it irresistible
• Each slice offers a moist, tender crumb, ideal for afternoon tea or a cozy dessert
• You can easily elevate it with glazes or toppings

Perfecting the Cooking Process

Start by creaming the butter and sugar until light and fluffy for the best texture. Next, add eggs one at a time to ensure they incorporate fully before adding dry ingredients. This sequence enhances the cake’s rise and flavor.

Add Your Touch

Feel free to swap lemons for limes or oranges for a unique twist. Adding poppy seeds gives an extra crunch, while a dash of vanilla enhances the cake’s sweetness. Experimenting can lead to delicious surprises.

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 tightly in plastic wrap. Reheat individual slices in the microwave for 10-15 seconds for that fresh-baked taste.

Chef's Helpful Tips

• Use room temperature ingredients for better mixing and texture
• A clean toothpick should come out dry when testing doneness
• Don’t skip the glaze; it adds a delightful shine and extra flavor punch!

Some friends once told me my lemon loaf cake reminded them of sunshine on a winter day, which made my heart swell with pride and joy!

FAQ

What makes this lemon loaf cake so special?

The combination of fresh lemon juice and zest creates a bright, zesty flavor profile.

Can I freeze lemon loaf cake?

Yes, you can freeze it wrapped tightly in plastic wrap for up to three months.

How do I know when my lemon loaf cake is done?

A toothpick inserted into the center should come out clean when it’s fully baked.

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Refreshing Lemon Loaf Cake

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Indulge in a slice of sunshine with this delightful Lemon Loaf Cake! Bursting with zesty flavors and a moist, tender crumb, this cake is perfect for brunch or afternoon tea. Easy to make, it combines fresh lemon juice and zest for an irresistible treat that will brighten any occasion. Get ready to impress your family and friends with this simple yet stunning dessert!

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 3 large eggs
• ½ cup whole milk (or almond/soy milk)
• Zest of 2 lemons
• ⅓ cup freshly squeezed lemon juice
• ½ cup unsalted butter, softened

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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, baking powder, and salt.
3. In another bowl, cream the softened butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest.
5. Combine milk and lemon juice in a separate bowl; gradually mix into the batter.
6. Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 210
• Sugar: 13g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 70mg