Lemon Loaf Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
For the Lemon Syrup
- 1/4 cup confectioners' sugar
- 3 tablespoon lemon juice
For the Glaze
- 1 cup confectioners’ sugar, sifted, (more if needed to reach the right consistency)
- 1 tablespoon lemon juice, (more if needed to reach the right consistency)
- 1 tablespoon milk
Instructions
- Preheat the oven to 350F degrees Fahrenheit. Grease an (8x4 inch or 9x5 inch) loaf pan with cooking spray
- In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat the butter and sugar together until fluffy and pale, about 4-6 minutes. With a spatula, scrape the sides and bottom of the bowl as needed. With the mixer on low-speed, add the eggs one at a time, add the vanilla extract and lemon juice. Beat on medium-high speed until combined. With the mixer on low, add the flour and buttermilk alternately to the batter, beginning and ending with the flour.
- Put the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick inserted into the cake comes out clean with only a few moist crumbs.
- Remove from the oven and allow to cool in the pan for about 15 minutes.
- Prepare the lemon syrup by combining together the confectioners’ sugar and lemon juice. Set aside.
- Remove the lemon loaf from the pan and set it on a rack. Brush the syrup over the loaf while warm.
- Make the icing by whisking together the confectioners’ sugar, lemon juice and milk. Add additional juice, if needed. The icing should be thick.
- When the loaf is completely cool, pour the icing over the loaf.
Notes
- Cream the butter and sugar until light and fluffy.
- If you don't have buttermilk, you can make your own by mixing 1/2 cup of milk with 1 1/2 teaspoons of white vinegar or lemon juice.
- Use room temperature ingredients. Room temperature ingredients bind together easily producing a uniform texture throughout the cake.
- Recipe adapted from Plated Cravings.
Nutrition
Calories: 300 kcal, Carbohydrates: 48 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 59 mg, Sodium: 145 mg, Potassium: 131 mg, Fiber: 1 g, Sugar: 33 g, Vitamin A: 355 IU, Vitamin C: 7 mg, Calcium: 54 mg, Iron: 1 mg
