This luscious loaf has everything a lemon lover craves: a light, fluffy crumb, a balanced lemony tang, and a sweet, citrus glaze that enhances every slice. Perfect for a cosy afternoon treat a bright brunch addition, or even a simple dessert, this lemon loaf cake will bring a burst of sunshine to your table.
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then line it with parchment paper, leaving extra on the sides. This makes it easier to lift out the cake once it’s done and keeps it intact. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Set this aside; combining these dry ingredients ahead ensures even distribution in the batter, which helps the cake rise uniformly. In a large bowl, add the softened butter and granulated sugar. Using an electric mixer on medium speed, cream the butter and sugar together for about 3-4 minutes until the mixture turns pale and fluffy.
This step is key to a light cake, as it incorporates air into the butter, giving your cake a tender, moist crumb. Add eggs to the butter mixture one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula to ensure everything mixes smoothly.
This gradual mixing prevents the batter from splitting and keeps it silky. Add in the vanilla extract and beat until just combined, infusing the batter with a gentle vanilla aroma. Add the lemon zest and lemon juice to the mixture. The zest provides an intense lemony flavour, while the juice adds a hint of tartness.
Mix until fully incorporated. You’ll notice a delightful aroma at this stage—this is where the lemon magic happens! With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk. Start by adding one-third of the dry ingredients, followed by half the buttermilk, then repeat until all ingredients are added. This helps to avoid over-mixing, keeping the cake light and fluffy.
Mix until everything is just combined; a few small lumps are okay—they will smooth out as the cake bakes. Pour the batter into your prepared loaf pan, using a spatula to scrape every bit from the bowl. Smooth the top with the spatula to ensure even baking and a beautiful rise. Place the pan in your preheated oven and bake for 50-60 minutes.
Check the cake at the 50-minute mark by inserting a toothpick into the centre. If it comes out clean or with just a few crumbs, your cake is done. If the top begins to brown too quickly, lightly cover it with aluminium foil for the last 10-15 minutes of baking. While the cake bakes, make the glaze.
In a small bowl, whisk together powdered sugar and lemon juice until smooth and slightly thickened. Adjust the consistency if needed: if too thick, add a few more drops of lemon juice; if too thin, add a little more powdered sugar. This glaze will set nicely over the cake, adding an extra burst of lemon flavour.
Once the cake is done baking, let it cool in the pan for 10 minutes. Use the parchment overhang to carefully lift it out of the pan and transfer it to a wire rack. Allow it to cool completely before glazing; this ensures the glaze doesn’t melt and stays on the cake.
Using a spoon, drizzle the glaze over the cooled cake, allowing it to run down the sides for a pretty finish. The glaze will harden slightly as it sits, creating a lovely sheen on top. For an extra touch of elegance, garnish the top with thin slices of lemon. This not only looks beautiful but also hints at the fresh lemon flavour inside.
Slice, serve, and enjoy. This Lemon Loaf Cake is more than just a treat; it’s a burst of sunshine in every slice! Each bite delivers a moist, tender crumb with a perfect balance of sweet and tart lemony goodness. The refreshing glaze takes it to the next level, making this loaf a showstopper for any occasion.
Whether you’re serving it for brunch, enjoying a piece with your afternoon tea, or saving it for a dessert spread, this cake is sure to be a hit. Happy baking, and enjoy every zesty bite.
Ingredients;
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/3 cup fresh lemon juice
- ½ cup buttermilk
For the Glaze:
- 1 cup powdered sugar – Sweetens and thickens the glaze for a smooth finish.
- 2 tablespoons fresh lemon juice – Thins the glaze to the perfect consistency while adding a punch of lemon.
For Garnish:
- Thin lemon slices
