Lemon Loaf Cake
Lemon Loaf Cake is a delightful treat that perfectly combines the tangy flavor of fresh lemons with a buttery, moist crumb. This easy-to-follow recipe transforms ordinary ingredients into a luscious dessert that’s perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself, this cake brings sunshine to your table and joy to every bite. Enjoy it plain or dressed with a sweet glaze for an extra touch!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 2 tbsp lemon zest (about 2 lemons)
- ⅓ cup fresh lemon juice (about 1 lemon)
- 1 tsp vanilla extract
- Powdered sugar (for optional glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
- Gradually mix in dry ingredients alternately with lemon juice until just combined.
- Pour batter into prepared loaf pan and bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: For added moisture, substitute Greek yogurt for eggs. Enhance flavor by adding poppy seeds or drizzling with a lemon glaze. Store wrapped at room temperature for up to three days or refrigerate for up to one week.