Here’s a simple recipe for a Velvety Moist Lemon Loaf Cake:
Ingredients:
- 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
- 2 tbsp fresh lemon zest (from about 2 lemons)
- ½ cup fresh lemon juice (divided, for cake and glaze)
- ½ cup whole milk (or buttermilk for extra richness)
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, using a mixer, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition.
- Add flavor: Stir in the lemon zest, 2 tablespoons of lemon juice, and vanilla extract.
- Alternate wet and dry ingredients: Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined (do not overmix).
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While it’s still warm, mix the powdered sugar and remaining lemon juice to make the glaze. Drizzle the glaze over the loaf while it’s cooling.
- Serve: Allow the cake to cool completely before slicing. The result will be a moist, zesty, and velvety loaf with a delicious lemony glaze!
Enjoy! Perfect with tea or coffee.