Moist Lemon Loaf Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 cup unsalted butter
softened
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1/3 cup buttermilk
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Directions
- 1
Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
- 2
Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- 3
In a separate large bowl, rub the sugar and lemon zest with your fingers until fragrant. Add the butter and beat with an electric mixer on medium speed until light and fluffy.
- 4
Reduce the mixer speed to low and beat in the eggs one at a time, followed by the lemon juice.
- 5
Alternate adding the flour and buttermilk, starting and ending with the flour. Mix gently by hand until just combined.
- 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- 7
Let the cake cool in the pan for 10 minutes before moving to a wire rack to cool completely.
- 8
Make the syrup: While the loaf bakes, warm the sugar and lemon juice in a small saucepan over medium-low heat. Stir until the sugar dissolves, then set aside to cool slightly.
- 9
After transferring the loaf to a wire rack, poke holes about halfway through the cake with a toothpick. Carefully pour the syrup over the top, a little at a time, letting it soak in before adding more. Set aside to cool completely.
- 10
Make the glaze: Whisk the powdered sugar and 1 tablespoon of lemon juice in a small bowl until smooth. Add more juice, if needed, until the desired consistency is reached.
- 11
Drizzle the glaze over the cooled lemon loaf cake. Slice, serve, and enjoy!
Moist Lemon Loaf Cake
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About this Recipe
Imagine biting into a slice of pure sunshine – that's what you get with this Moist Lemon Loaf Cake. Craving a truly delightful, buttery, and citrusy treat? This recipe is your answer to a beautifully balanced, sweet, and tangy experience.
What sets this lemon loaf apart is its incredibly soft texture and balanced, bright lemon flavor, complemented by a sweet, vibrant glaze. It’s designed for exceptional moistness, ensuring every slice is a tender delight that stands out from dry, crumbly alternatives. The combination of lemon zest and juice, both in the cake and the glaze, creates a profound citrusy aroma and taste.
You can expect a slice of cake that’s wonderfully soft and tender, with a buttery richness that practically melts in your mouth. Each bite delivers a burst of fresh lemon, enhanced by the fragrant zest, all crowned with a glistening, sweet-tart lemon glaze that truly makes it "to die for." It's a comforting yet sophisticated treat, perfect for brightening any day with its irresistible, sunny flavor.
While perfect as is, you can subtly adapt this lemon loaf. For a slightly different citrus note, consider using a portion of orange zest alongside the lemon. If you don't have buttermilk on hand, a simple homemade substitute of milk curdled with a teaspoon of lemon juice or white vinegar can work in a pinch, though the flavor profile might vary slightly. You could also experiment with adding a few poppy seeds for a classic twist.
This delightful lemon loaf cake is ideal for a leisurely brunch, an afternoon tea, or simply as a sweet finish to any meal. Serve slices alongside a cup of hot coffee or your favorite herbal tea for a truly comforting experience.