Description
Enjoy the bright and zesty flavors of this moist and fluffy homemade Lemon Loaf Cake, perfect for breakfast, snacks, or light desserts. Topped with a simple lemon glaze, its a delightful treat that will brighten your day!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ cup buttermilk
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray, and optionally line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Start with the dry ingredients, then half of the buttermilk, remaining dry ingredients, and finish with the buttermilk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
- In a small bowl, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. Adjust the consistency as needed.
- Drizzle the lemon glaze over the cooled cake and let it set for a few minutes.
- Slice the cake into even pieces, about 1-inch thick.
- Enjoy the lemon loaf cake as a breakfast treat, snack, or light dessert, paired with fresh berries or whipped cream.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap.
- Relish your delicious homemade lemon loaf cake!
Notes
- For a more intense lemon flavor, you can increase the amount of lemon zest or juice.
- Ensure all ingredients are at room temperature for the best results.
- The optional glaze adds a lovely sweetness and extra lemon flavor, but the cake is delightful on its own as well.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes