Lemon Loaf Cake

Introduction

Indulge in the delightful flavors of a homemade Lemon Loaf Cake with a tangy twist. This easy-to-make dessert is perfect for any time of the day, whether you enjoy it for breakfast, as a snack, or as a sweet treat after dinner.

Why Make This Recipe

This Lemon Loaf Cake is a light and refreshing option for citrus lovers. The combination of fresh lemon juice and zest gives the cake a zingy flavor that is both bright and satisfying. Plus, this recipe is a great way to use up any excess lemons you may have on hand.

How to Make Lemon Loaf Cake

Ingredients:

• For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
• For the Lemon Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Prepare the Wet Ingredients: In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs, one at a time, until well combined. Add the milk, lemon juice, lemon zest, and vanilla extract, mixing until smooth.
4. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Bake the Cake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Lemon Glaze (Optional): In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cooled lemon loaf cake.
7. Serve: Slice the lemon loaf cake and serve with lemon slices for garnish if desired.

How to Serve Lemon Loaf Cake

Serve slices of the Lemon Loaf Cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. Enjoy it with a cup of tea or coffee for a delightful snack.

How to Store Lemon Loaf Cake

Store the Lemon Loaf Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, up to 1 week. If you choose to freeze the cake, wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.

Tips to Make Lemon Loaf Cake

• For extra lemon flavor, add more lemon zest to the batter.
• Use fresh lemon juice for the best citrus taste.
• Do not overmix the batter to avoid a dense cake texture.

Variation

For a twist on the classic Lemon Loaf Cake, you can add poppy seeds to the batter for a Lemon Poppy Seed Loaf Cake variation. Simply fold in 2 tablespoons of poppy seeds before pouring the batter into the loaf pan.

FAQs

1. Can I use bottled lemon juice instead of fresh lemon juice for this recipe?

• It is best to use fresh lemon juice for optimal flavor in this Lemon Loaf Cake.

2. How can I make this recipe dairy-free?

• You can substitute the milk with a non-dairy alternative like almond milk or coconut milk.

3. Can I omit the lemon glaze?

• Yes, the lemon loaf cake is delicious on its own without the glaze, but the glaze adds an extra layer of citrus sweetness.