Last updated on October 23rd, 2019 at 10:26 pm
This Lemon Loaf Cake is light and fluffy and bursting with fresh and bright lemon flavor!
Finished with a drizzle of an easy to make lemon glaze, this Lemon Loaf cake is perfect for breakfast, brunch and special occasions like Mother’s day or tea parties!
During my catering years, I used to bake all the time. Every cookie, cake, bundt, crumb, tart and pie was made in-house. I was so used to baking that an order for 20 dozen cookies and 10 cakes was not a big deal to me. I would just bake and bake alot.
All that changed when I stopped catering events. Since I don’t have a sweet tooth, baking is the last thing on my “to-do-must-do-want-to-do-wish-to-do” list. I can tell you my oldest son misses my catering years!!
I do enjoy baking but with years (not that I am that old), my desire to follow things exactly (like a baking recipe) has diminished. See, when you work in a commercial kitchen you bake by weight. All your calculations are done with mathematical precision and extreme care – I think some brain cells have died since then and now I just want to throw things in a bowl and call it a
day cake! That is how this Lemon Loaf Cake with Lemon Glaze came to life!
This Lemon Loaf Cake with Lemon Glaze is a simplified version of a cake I used to make. The original had a few more ingredients and a lot more steps. I am glad to report the result is a moist and delicious cake full of delicate lemon flavor. It is not too sweet (I don’t like over the top sweetness) and it’s great to serve for breakfast, at brunch, at tea parties, when having coffee with friends and also at special occasions and holidays. Mother’s Day or Easter comes to mind!
Minutes after I put the lemon loaf cake in the oven, the aromas started to fill the house. All of the sudden, my family was gathered in the kitchen wanting to know what was going on. I told everyone I was baking a recipe to post on the blog. When I say that, they know they get to eat after I take photos.
However, I told them I wasn’t going to photograph until the next day – I was tired and it was dark. They all looked puzzled – I explained again, they looked disappointed and started complaining about “deprivation” and the fact that “they were being tortured with delicious food smells”.
Since they all looked so
pathetic sad, I told them that since the recipe made 2 loaves, we could cut a little bit of one loaf and each person would have a piece. I mean, no one is going to notice right? Who looks at photos that close anyway? I can make it work! That night, we all had a piece and it was delicious!!! We all wanted to eat more but I had to be strong (for all) and say no! “Tomorrow, tomorrow we can eat it all”, I said!
The next day I woke up early (but not earlier than everyone else). I went to grab my camera and the fabulous one full and three quarters loaves of cake. To my surprise, there was only one loaf left…. yes! They couldn’t help it and devoured it all
(OK not all. They kindly left a loaf for me to photograph). Savages I thought! But…. isn’t nice they at least left some for the photos??
- Gimme all the cake!!!! Let’s start with this one Carrot Cake with Orange Grand Marnier Cream Cheese Frosting
- Love lemons as much as I do? Try this lemony, sweet and sour cocktail! This Lemon Drop is so easy to make!
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Lemon Loaf Cake with Lemon Glaze
- 1/2 pound unsalted butter at room temperature
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1/4 cup lemon zest (about 6 lemons)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup lemon juice, freshly squeezed
- 3/4 cup buttermilk at room temperature
- 1 teaspoon pure vanilla extract
For the Glaze
- 2 cups confectioners' sugar
- 3-4 tablespoons lemon juice, freshly squeezed
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour two 8 1/2 x 4 1/4 x 2 1/2 loaf pans. You can also use cooking spray.
- In a large bowl, sift together the flour, baking powder, baking soda and salt.
- In a separate bowl, combine the the lemon juice, buttermilk and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light, fluffy and getting pale (about for 4 - 5 minutes).
- With the mixer on medium-low, beat in the eggs one at a time, then add the lemon zest.
- With the mixer on low speed, alternate adding the flour mixture and the buttermilk mixture, beginning and ending with the flour.
- Divide the batter evenly between the two loaf pans and smooth the tops.
- Bake for 45 minutes to 1 hour, until a cake tester (or toothpick) inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pan for about 15 minutes. Flip them out onto a cooling rack set on a tray.
- In a small bowl combine the powder sugar and lemon juice. Whisk until smooth. You want it to be pour-able. Add more lemon juice, if needed.
- Drizzle the glaze over the top of the cake. It will deliciously drip down the sides.