Lemon loaf cake is a delightful, zesty dessert known for its moist texture and refreshing citrus flavor. This cake typically features a blend of flour, sugar, butter, and eggs, with fresh lemon juice and zest providing a bright, tangy taste. It’s often topped with a lemon glaze for an extra burst of flavor and a glossy finish. Ideal for a simple yet elegant treat, lemon loaf cake is perfect for afternoon tea or as a light dessert. Its combination of sweet and tangy flavors makes it a perennial favorite among citrus lovers.
Lemon Loaf Cake
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup plain whole-milk yogurt or sour cream
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated lemon zest or 2 teaspoons lemon extract
1/2 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Instructions
Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan (I use Wilton’s Cake Release). Line the bottom with parchment paper and butter and flour the entire pan.
Sift the flour, baking powder, and salt together into a medium bowl. In a large bowl, whisk together yogurt, 1 cup of the sugar, eggs, lemon zest or extract, and vanilla. Slowly add the dry ingredients into the wet, whisking to combine (I did this in 2-3 additions). Use a rubber spatula to fold the vegetable oil into the batter until it’s fully incorporated. Pour into the prepared pan and bake for about 50 minutes, or until a cake tester stuck in the center of the loaf comes out clean.
While the cake is baking, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan over medium heat and cook until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before removing it and placing it on a baking rack over a sheet pan. Use a cake tester, wooden skewer, or toothpick to carefully pierce holes throughout the cake (I used a toothpick so the holes wouldn’t be too obvious, but a skewer might have made deeper holes in the cake, allowing more syrup to get through). While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely.
In a small bowl, combine the powdered sugar and lemon juice, whisking to form a smooth glaze. Pour over the cake. Slice and serve with fresh berries, whipped cream, or ice cream.
Variations:
- Glazed Lemon Loaf Cake: Top with a simple lemon glaze made from powdered sugar and lemon juice for added sweetness and a glossy finish.
- Blueberry Lemon Loaf: Incorporate fresh or frozen blueberries into the batter for a burst of fruity flavor.
- Lemon Poppy Seed Loaf: Add poppy seeds to the batter for a subtle crunch and a more complex texture.
- Lemon Raspberry Loaf: Mix in fresh raspberries for a tart and colorful twist.
- Lemon Almond Loaf: Incorporate almond extract or chopped almonds for a nutty flavor that complements the lemon.
Tips:
- Use Fresh Lemon Juice and Zest: Fresh lemon juice and zest provide the best flavor. Avoid bottled lemon juice if possible.
- Proper Mixing: Be careful not to overmix the batter, as this can lead to a dense loaf. Mix until just combined.
- Room Temperature Ingredients: Ensure that butter, eggs, and other refrigerated ingredients are at room temperature for a smoother batter.
- Don’t Overbake: Check the loaf a few minutes before the recommended baking time is up. Overbaking can dry out the cake.
- Cool Before Glazing: Allow the cake to cool completely before adding any glaze to prevent it from melting and soaking into the cake.
- Use a Toothpick Test: Insert a toothpick into the center of the cake; it should come out clean when the cake is done.
To store lemon loaf cake and keep it fresh:
- Room Temperature: If you plan to eat the cake within a few days, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature.
- Refrigeration: For longer storage, especially if the cake has a glaze or frosting, store it in the refrigerator. Wrap it well to prevent it from drying out or absorbing other odors.
- Freezing: For extended storage, freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight.
- Avoid Moisture: Ensure the cake is completely cool before wrapping to prevent condensation, which can make the cake soggy.
By following these methods, you can keep your lemon loaf cake fresh and delicious for days or even months.
The nutritional content of lemon loaf cake can vary based on the specific recipe and ingredients used. However, a typical slice of lemon loaf cake (about 1/12th of a standard 9×5 inch loaf) usually contains:
- Calories: Approximately 200-250 kcal
- Total Fat: 10-15 grams
- Saturated Fat: 5-8 grams
- Cholesterol: 40-60 mg
- Sodium: 150-200 mg
- Total Carbohydrates: 25-35 grams
- Dietary Fiber: 1-2 grams
- Sugars: 15-25 grams
- Protein: 2-4 grams
These values are approximate and can vary based on the amount of butter, sugar, and other ingredients used. For the most accurate information, it’s best to calculate based on the specific recipe and ingredients you use.