There’s something wonderfully satisfying about baking a loaf cake, especially when it’s flavored with bright, zesty lemon. This recipe is perfect for any occasion, whether you’re winding down after a busy day or sharing a sweet treat with family and friends over the weekend. Its comforting simplicity means it can fit seamlessly into your routine, making it a delightful choice for quiet moments or gatherings. Let’s dive into the steps to create this delicious lemon loaf cake.
Why You’ll Love This Lemon Loaf Cake
This lemon loaf cake is all about ease and reliability while delivering that comforting blend of sweetness and tangy flavor. The balanced taste makes it a delightful treat for breakfast or snack time. Its straightforward preparation allows for everyday enjoyment, ensuring that this lemon loaf cake will become a beloved staple in your recipe collection.
Kitchen Tools You’ll Need
- Mixing bowl
- Whisk
- Loaf pan
- Measuring cups and spoons
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour (provides structure)
- 1 cup granulated sugar (adds sweetness)
- 1/2 cup unsalted butter, softened (contributes moisture and richness)
- 2 large eggs (binds ingredients and adds moisture)
- 1/2 cup sour cream (enhances moisture and flavor)
- 1/4 cup milk (adds liquid and tenderness)
- 1 tablespoon lemon zest (provides aromatic citrus flavor)
- 1/4 cup lemon juice (adds brightness and tang)
- 1 teaspoon baking powder (helps the cake rise)
- 1/2 teaspoon baking soda (also helps the cake rise)
- 1/4 teaspoon salt (enhances overall flavor)
- 1 cup powdered sugar (for sweetness in glaze)
- 2 tablespoons lemon juice (for tang in glaze)
How to Make Lemon Loaf Cake
Step 1. Begin by preheating your oven to 350°F. This will ensure that the heat is evenly distributed when you place your cake in, leading to an even bake. While the oven is warming up, you can gather and measure out all the ingredients, which will make the process smoother.
Step 2. In a mixing bowl, combine the softened unsalted butter and granulated sugar. Use a whisk or spatula to cream them together until the mixture is light and fluffy. This should take a couple of minutes; a lighter texture means air is being incorporated, which will help the cake rise.
Step 3. Add the eggs, one at a time, into the butter and sugar mixture, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. This step is key to giving the cake its structure and richness.
Step 4. Next, mix in the sour cream and milk until well combined. The sour cream contributes to the cake’s moisture while also balancing out the sweetness. It should create a smooth, cohesive mixture.
Step 5. Gradually incorporate the all-purpose flour, baking powder, baking soda, lemon zest, lemon juice, and salt into the wet mixture. It’s best to do this in parts to make mixing easier. Use a spatula to gently fold the dry ingredients into the wet until just combined. Overmixing can lead to a denser cake.
Step 6. Pour the batter into a greased loaf pan, smoothing the top gently with a spatula. This will help achieve an even surface as it bakes. Be mindful that the batter should fill the pan about halfway to allow for rising.
Step 7. Place the loaf pan in the preheated oven and bake for about 50-60 minutes. You’ll want to keep an eye on it, checking for visual doneness—when the top turns a lovely golden color and a toothpick inserted into the center comes out clean.
Step 8. Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake onto a wire rack to cool completely. This step is essential for proper texture, allowing steam to escape as it cools.
Step 9. While the cake cools, prepare your glaze by whisking together the powdered sugar and lemon juice until it’s smooth and drizzle-able. You want a consistency that is slightly runny but thick enough to cling to the cake.
Step 10. Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set for a bit before slicing. This step adds a lovely finishing touch, enhancing the lemon flavor and making it visually appealing.
Serving Suggestions
This lemon loaf cake can be enjoyed in a variety of settings. It’s perfect for breakfast alongside a cup of tea or coffee. You can also slice it up for an afternoon snack, sharing it with your family or friends during casual get-togethers. If you have any leftovers, they can be stored for another day, allowing you to savor its flavor even longer. It makes for a light dessert option, too, especially when served on its own or with fresh fruit.
Pro Tips for Best Results
- Make sure your butter is truly softened for smoother mixing. Cold butter doesn’t blend well, which can affect the cake’s texture.
- Use freshly grated lemon zest for the brightest flavor. The zest captures the essential oils in the lemon, enhancing the cake’s taste.
- Allow the cake to cool completely before glazing. A warm cake can cause the glaze to melt away rather than set nicely on top.
- Ensure you measure flour correctly by spooning it into the measuring cup and leveling it off. This prevents using too much, which can make the cake dry.
- Don’t skip greasing the loaf pan thoroughly. This will help prevent sticking and ensure a clean release.
- Keep an eye on the baking time as ovens can vary. Checking the cake a few minutes before the recommended time can help prevent overbaking.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to a dense, tough cake rather than a light and fluffy loaf. Mix just until combined for the best texture.
- Not using room temperature ingredients: Cold ingredients, especially eggs and butter, won’t blend as well, impacting the cake’s rise and texture. Allow them to sit out before starting.
- Incorrect oven temperature: If your oven is too hot or too cool, the cake may not bake evenly. Use an oven thermometer to confirm accuracy if you’re unsure.
- Forgetting to grease the pan: Failing to grease your loaf pan can result in the cake sticking, making it difficult to turn out. Use butter or cooking spray for a smooth release.
- Underbaking or overbaking: Not checking for doneness can result in a cake that is either too wet in the middle or dry. Pay attention to visual cues and do the toothpick test.
- Skipping the glaze: While not strictly necessary, the glaze adds a lovely touch and enhances the overall lemon flavor. It’s worth the extra step.
Variations & Substitutions
For those looking to add a twist, consider incorporating poppy seeds for a delightful texture. You can also experiment with different citrus flavors like lime or orange using the same quantities. If you prefer a slightly less sweet glaze, reduce the powdered sugar or increase the lemon juice—a small change can make a difference.
Storage & Reheating
To store your lemon loaf cake at room temperature, cover it with plastic wrap to keep it fresh for up to three days. For longer storage, keep it in the refrigerator, where it can last about a week. If freezing, wrap slices in plastic wrap and place them in a freezer-safe bag for up to three months. To reheat, allow it to thaw in the refrigerator overnight, then gently warm it in the microwave for best results, which helps maintain the cake’s moisture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this lemon loaf cake stores well. You can bake it a day or two in advance and keep it covered at room temperature or in the refrigerator.
How long does it last in the fridge?
When stored properly in the refrigerator, this cake can last for about a week. Make sure to keep it covered to maintain its moisture.
Can I freeze this recipe?
Absolutely! The lemon loaf cake can be frozen for up to three months. Slice it and wrap it tightly in plastic wrap, then store it in a freezer-safe bag for best results.
What can I substitute for one ingredient?
If you need to substitute the sour cream, yogurt works well for similar moisture and acidity. This alteration won’t significantly change the flavor or texture.
Why didn’t my recipe turn out as expected?
There are several possibilities. Common issues include ingredient proportions, not properly creaming the butter and sugar, or incorrect oven temperatures. Make sure to measure accurately and follow the steps closely.
Final Thoughts
Baking this lemon loaf cake is a straightforward endeavor, yielding a delightful treat that is perfect for many occasions. Its bright flavor and tender texture make every bite enjoyable, whether it’s at breakfast, as a snack, or for dessert. Remember, the process is as fulfilling as the result, and this recipe will surely find its way into your routine. Enjoy the calm of baking and the satisfaction of sharing your creation with others.
Lemon Loaf Cake
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour provides structure
- 1 cup granulated sugar adds sweetness
- 0.5 cup unsalted butter, softened contributes moisture and richness
- 2 large eggs binds ingredients and adds moisture
- 0.5 cup sour cream enhances moisture and flavor
- 0.25 cup milk adds liquid and tenderness
- 1 tablespoon lemon zest provides aromatic citrus flavor
- 0.25 cup lemon juice adds brightness and tang
- 1 teaspoon baking powder helps the cake rise
- 0.5 teaspoon baking soda also helps the cake rise
- 0.25 teaspoon salt enhances overall flavor
Glaze Ingredients
- 1 cup powdered sugar for sweetness in glaze
- 2 tablespoons lemon juice for tang in glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather and measure out all the ingredients.
Mixing
- In a mixing bowl, combine the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and milk until well combined.
- Gradually incorporate the all-purpose flour, baking powder, baking soda, lemon zest, lemon juice, and salt into the wet mixture.
Baking
- Pour the batter into a greased loaf pan, filling it halfway.
- Bake for 50-60 minutes, checking for doneness.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Glazing
- Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.
- Drizzle the glaze over the cooled cake and let it set before slicing.