Luscious Lemon Loaf Cake With Icing
This lemon loaf cake is a slice of sunshine — a perfect blend of zesty lemon flavor, sweet icing, and a moist crumb. Ideal for breakfast, dessert, or a snack, it's a delightful centerpiece for any gathering.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Loaf pan 9x5 inches
- Cooling rack
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- ½ cup buttermilk
For the Icing
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease and flour your loaf pan, ensuring it’s ready to release the cake easily.
Mix Dry Ingredients
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial for even leavening.
- Tip: Sifting the flour can help create a lighter loaf.
Cream Butter and Sugar
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. This process incorporates air, making your cake tender.
Add Eggs and Lemon
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and fresh lemon juice, allowing the bright flavor to come through.
Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined.
- Tip: Be careful not to overmix, as this can lead to a dense loaf.
Pour and Bake
- Pour the batter into your prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The aroma of lemon will fill your home as it bakes.
Cool and Ice
- Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack. Once cooled, whisk together the powdered sugar and lemon juice for the icing, drizzling it over the top for a refreshing finish.
Notes
Pro tips for Lemon Loaf Cake With Icing
- Use fresh lemons for the best flavor and zest; avoid bottled juice.
- Substitute Greek yogurt for buttermilk if you’re in a pinch.
- Allow the cake to cool completely before icing to prevent melting.
- For added texture, sprinkle some finely chopped almonds or poppy seeds on top of the icing.
- Store leftovers at room temperature for up to three days, wrapped tightly.