Description
A soft, moist, and bright lemon loaf cake with zesty flavor. Often finished with a lemon syrup or glaze for added citrusy sweetness.
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest (about 1–2 lemons)
- 2–3 tablespoons lemon juice (plus more for syrup or glaze)
- ½ cup whole milk (or buttermilk; see notes)
- 1 teaspoon vanilla extract (optional)
For Lemon Syrup / Glaze:
- ¼ cup confectioners’ sugar
- 2–3 tablespoons lemon juice
- Optional: milk to adjust consistency
Instructions
- Preheat oven to 350 °F (175 °C) and prepare a 9×5‑inch loaf pan—grease it and line with parchment if desired.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy (~4–6 minutes), then beat in eggs one at a time, followed by lemon zest, lemon juice, and vanilla if using.
- Alternately add the dry ingredients and milk (or buttermilk), starting and ending with flour mixture, mixing until just combined.
- Pour batter into prepared pan and bake for ~45–50 minutes (or up to 55 minutes) until a toothpick comes out clean with a few moist crumbs.
- While cake bakes—or just after baking—prepare syrup by combining confectioners’ sugar and lemon juice; set aside.
- Once cake is done, let it cool in pan for ~10–15 minutes. Then, remove and brush lemon syrup over the warm loaf.
- After cooling completely, whisk together glaze ingredients and pour over the loaf; let it set before slicing.
Notes
- Using buttermilk instead of milk adds tenderness and flavor. You can make a substitute by mixing ½ cup milk with ~1½ tsp lemon juice or vinegar.
- Creaming butter and sugar well introduces air, giving a lighter crumb.
- Fresh lemon zest (and juice) yields the best citrus aroma and flavor.
- Brushing warm syrup ensures it absorbs into the crumb for extra moisture and flavor.
- Let the loaf fully cool before glazing; otherwise, the glaze may slide off.
- Alternative versions include Greek yogurt or crème fraîche for richer texture and protein.
- Prep Time: 15 min
- Cook Time: 45–55 min
- Category: Loaf Cake / Quick Bread
- Method: Baking (loaf pan)
- Cuisine: American / European
Nutrition
- Serving Size: 1 slice (around 90 g)
- Calories: ≈350 kcal
- Sugar: ≈34–40 g
- Sodium: ≈144–160 mg
- Fat: ≈14 g
- Saturated Fat: ≈5‑6 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: ≈44–56 g
- Fiber: ≈0–1 g
- Protein: ≈3–4 g
- Cholesterol: ≈58 mg
