Here’s a bright and zesty Lemon Loaf Cake—soft, moist, and perfect for tea or dessert 🍋🍰
Lemon Loaf Cake
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tbsp lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- ½ cup milk
- 1 tsp vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Preheat oven
Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. - Mix dry ingredients
In a bowl, whisk together flour, baking powder, and salt. - Cream butter and sugar
In a separate bowl, beat butter and sugar until light and fluffy.
Add eggs, one at a time, then stir in lemon zest, lemon juice, and vanilla. - Combine
Alternately add dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined. - Bake
Pour batter into prepared loaf pan. Bake 50–60 minutes or until a toothpick inserted in the center comes out clean. - Cool & glaze
Let cool 10–15 minutes in pan, then transfer to a wire rack.
If using glaze, mix powdered sugar and lemon juice and drizzle over cooled cake.
Tips & Variations
- Extra lemon flavor: Add 1 tsp lemon extract.
- Moist version: Brush warm cake with a little lemon syrup (equal parts sugar + lemon juice).
- Decorative: Sprinkle with lemon zest or candied lemon slices.
- Mini loaves: Bake in 4 mini loaf pans for gifts or portion control.
If you want a gluten-free, poppy seed version, or extra-moist cream cheese version, I can give that too.
