Lemon Loaf Cake | Easy Lemon Loaf Cake Recipe

• • All-Purpose Flour: 2 cups (250 g)
  • Baking Powder: 2 tsp

• • Salt: ½ tsp
  • Sugar: 1 cup (200 g)
  • Unsalted Butter: ½ cup (113 g), softened

• • Eggs: 3 large
  • Lemon Zest: Zest of 2 lemons
  • Lemon Juice: ¼ cup (60 ml)

• Milk: ½ cup (120 ml)
• Vanilla Extract: 1 tsp

For the Lemon Glaze:

• • Powdered Sugar: 1 cup (120 g)
  • Lemon Juice: 2–3 tbsp (adjust for desired consistency)
  • Lemon Zest: Optional, for extra flavor

Directions

Prepare the Lemon Loaf Cake

• • Preheat the oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
  • In a bowl, whisk together flour, baking powder, and salt. Set aside.

• • In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the lemon zest, lemon juice, and vanilla extract.

• Gradually add the dry ingredients, alternating with milk, and mix until just combined. Do not overmix.

Bake the Cake

• • Pour the batter into the prepared loaf pan and spread evenly.

• Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Lemon Glaze

• In a small bowl, whisk together powdered sugar and lemon juice until smooth.
• Adjust the consistency by adding more lemon juice if needed.

Glaze and Serve

• Once the cake is completely cool, drizzle the lemon glaze over the top.
• Let the glaze set for 10–15 minutes before slicing.

Serving Suggestions

• • Serve with a cup of tea or coffee for a delightful afternoon treat.
  • Pair with fresh berries and whipped cream for an elegant dessert.
  • Toast slices lightly and spread with butter for a warm, comforting snack.

• Serve alongside vanilla ice cream for a refreshing summer dessert.