Description
This Lemon Loaf Cake combines sweet and tangy flavors with a moist texture, topped with a zesty lemon icing. Perfect for afternoon tea or as a delightful gift, its sure to brighten any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ½ cup buttermilk
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice. Start and end with the flour mixture. Mix until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency as needed.
- Once the cake has completely cooled, place it on a serving platter.
- Drizzle the icing over the top of the loaf, allowing it to drip down the sides.
- Let the icing set for about 15-20 minutes before slicing.
Notes
- For a richer flavor, consider adding a pinch of lemon extract to the batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes