Fresh Lemon Loaf Cake
A zesty and refreshing dessert that captures the essence of bright, citrusy flavors in every slice.
Equipment
- Mixing Bowl
- Loaf Pan
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and stability.
- 2 teaspoons Baking powder Acts as a leavening agent.
- 0.5 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 1 cup Granulated sugar Balances tartness of lemon.
- 0.5 cup Unsalted butter Should be softened at room temperature.
- 3 large Eggs Adds richness and moisture.
- 0.25 cup Fresh lemon juice Imparts citrusy brightness.
- 2 lemons Lemon zest Grated zest for enhanced flavor.
- 0.5 cup Milk Moistens the batter.
Optional Glaze
- 1 cup Powdered sugar For a sweet glaze.
- 2-3 tablespoons Lemon juice To mix with powdered sugar for glaze.
Instructions
- Preheat your oven to 350°F (175°C) and prepare your loaf pan.
- In a mixing bowl, combine flour, baking powder, and salt.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice and zest until combined.
- Gradually add dry ingredients and milk, alternating between them.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Prepare glaze by mixing powdered sugar and lemon juice, then drizzle over the cooled cake.
- Slice and serve the Fresh Lemon Loaf Cake.
Notes
Store leftovers in an airtight container for up to three days.
