Zingy Lemon Loaf Cake
This delightful Zingy Lemon Loaf Cake is bursting with fresh lemon flavor, from the fragrant zest infused into the sugar to the tangy lemon glaze. It's a perfect treat for any occasion, offering a balance of sweet and tart in a tender, moist cake.
Equipment
- 9x5 inch loaf pan
- medium bowl
- large mixing bowl
- electric mixer
- small bowl
- wooden skewer
- wire rack
- whisk
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks), softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon lemon zest (from 2 medium lemons)
- ¼ cup fresh lemon juice
- ½ cup whole milk or buttermilk
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare your 9x5 inch loaf pan by greasing and flouring it, or lining with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Rub lemon zest into the granulated sugar in a large bowl with your fingertips until fragrant to infuse the sugar with lemon flavor.
Mixing the Batter
- Add softened butter to the lemon sugar mixture and beat with an electric mixer until light and fluffy (2-3 minutes).
- Beat in eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- In a small bowl, combine lemon juice, milk (or buttermilk), and vanilla extract.
- With the mixer on low, gradually add one-third of the dry ingredients, then half of the wet ingredients; repeat, ending with the dry ingredients, mixing until just combined.
Baking and Glazing
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- While cooling, whisk powdered sugar and lemon juice in a small bowl for the glaze, adjusting consistency as needed.
- Once the cake is completely cool, drizzle the glaze evenly over the top and let it set for 15-20 minutes before slicing and serving.
Notes
Ensure all ingredients are at room temperature for a well-emulsified batter. Do not overmix the batter to keep the cake tender. The lemon zest step is key for maximum flavor, so don't skip it!