Bright, citrusy, and impossibly tender, this Velvety Moist Lemon Loaf Cake is a dessert that will light up your taste buds. Perfect with a cup of tea or as a refreshing end to a meal, this cake celebrates the vibrant flavor of fresh lemons, with a glaze that adds just the right amount of sweetness. Whether you’re an avid baker or just starting, this recipe is a foolproof way to add some sunshine to your day.

Why You’ll Love This Recipe:

• Bursting with Lemon Flavor: Fresh juice and zest ensure every bite is bright and tangy.
• Incredibly Moist Texture: Buttermilk (or whole milk) keeps this loaf tender and soft.
• Easy to Make: Straightforward steps make this recipe perfect for bakers of all skill levels.
• Versatile: Enjoy it as a breakfast treat, an afternoon snack, or a dessert centerpiece.

Ingredients You’ll Need:

For the Lemon Loaf Cake:

• All-purpose flour: 1 ½ cups
• Baking powder: 1 teaspoon
• Baking soda: ½ teaspoon
• Salt: ¼ teaspoon
• Unsalted butter: ½ cup, softened
• Granulated sugar: 1 cup
• Eggs: 2 large
• Fresh lemon juice: 2 tablespoons
• Lemon zest: 1 tablespoon
• Vanilla extract: 1 teaspoon
• Whole milk or buttermilk: ½ cup

For the Lemon Glaze:

• Powdered sugar: 1 cup
• Fresh lemon juice: 2–3 tablespoons

How to Make Velvety Moist Lemon Loaf Cake:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until the mixture is light and fluffy. This step takes about 2–3 minutes and is key to achieving a tender cake texture.

Step 4: Add Wet Ingredients

One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Stir in the lemon juice, lemon zest, and vanilla extract, blending until combined.

Step 5: Combine the Ingredients

Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk or buttermilk. Begin and end with the dry ingredients, mixing gently after each addition. Do not overmix—stop as soon as the batter is smooth and combined.

Step 6: Bake the Loaf Cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 7: Make the Lemon Glaze

While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until the glaze is smooth and pourable. Adjust the lemon juice to achieve your desired consistency.

Step 8: Glaze and Serve

Once the cake is fully cooled, drizzle the glaze over the top, letting it drip down the sides for a beautiful finish. Slice into thick pieces and serve!

Helpful Tips:

• Use Fresh Lemons: For the best flavor, stick to fresh lemon juice and zest. Bottled juice won’t provide the same brightness.
• Avoid Overmixing: Overmixing the batter can result in a denser cake. Mix just until the ingredients are combined.
• Check for Doneness: Ovens vary, so start checking the cake at the 40-minute mark. Look for a golden top and a clean toothpick.
• Extra Moisture: For an ultra-moist cake, brush the loaf with a simple syrup made of equal parts lemon juice and sugar before adding the glaze.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour
• Yield: 8–10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American

Notes:

• Fresh is Best: Use freshly squeezed lemon juice and zest for maximum flavor.
• Parchment Paper Lining: Lining the loaf pan with parchment ensures the cake comes out cleanly.
• Consistency of Glaze: Adjust the amount of lemon juice for the glaze to achieve your desired thickness. A thicker glaze will stay on top, while a thinner glaze will soak into the cake slightly.
• Buttermilk Substitute: If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
• Testing for Doneness: If the top is browning too quickly, tent the loaf with foil during the last 10 minutes of baking.

Storage Instructions:

• Room Temperature: Store the loaf in an airtight container for up to 3 days.
• Refrigeration: Extend freshness by storing it in the fridge for up to a week. Bring to room temperature before serving.
• Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight and glaze after thawing.

Related Recipes:

If you loved this lemon loaf, don’t miss these citrusy favorites:

• Velvet Lemon Cream Roll Cake – Soft, Tangy, and Irresistibly Creamy!
• No-Bake Banana Split Cake: A Delightful Layered Dessert

Conclusion

This Velvety Moist Lemon Loaf Cake is a simple yet elegant treat, perfect for any occasion. The bright lemon flavor and soft texture make it a favorite for family gatherings, tea parties, or solo indulgence. Give this recipe a try and let the vibrant taste of lemon brighten your day—one slice at a time!

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