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Lemon Loaf Cake

Lemon Loaf Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup buttermilk, at room temperature
  • 1/4 cup granulated sugar (for syrup)
  • 2 tbsp fresh lemon juice (for syrup)
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh lemon juice (for glaze)

Method
 

  1. Heat oven to 350°F. Line a 9x5 inch loaf pan with parchment. Beat butter and sugar until pale and fluffy, about 3 minutes.
  2. Add eggs one at a time, then mix in lemon zest, 2 tbsp lemon juice, and vanilla until combined.
  3. Whisk flour, baking powder, and salt in a bowl. Add half to the butter mixture, then the buttermilk, then remaining flour. Stir just until no dry streaks remain.
  4. Scrape batter into pan and bake 50-55 minutes until a toothpick comes out clean. Stir the 1/4 cup sugar and 2 tbsp lemon juice for the syrup while the cake bakes.
  5. Cool in pan 10 minutes, lift out, brush warm syrup all over. Cool 20 minutes, then whisk powdered sugar with 2-3 tbsp lemon juice for glaze. Spoon over the cake, let set, slice and serve.

Notes

Let the cake cool enough that the glaze does not melt off, but not so long that the loaf loses all its warmth. A slightly warm cake holds the glaze in a thin, even layer.