Lemon Loaf Cake

Moist and tender, this cake is packed with tangy, citrus flavors. It’s is idea for a small group gathering — we served it as a birthday cake but it would be great for breakfast, too. 

Lemon Loaf Cake   Servings: 8 to 10 slices

Cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 tablespoon lemon zest

1/2 teaspoon salt

1/2 cup (1 stick) butter @ room temperature 

1 cup granulated sugar

2 large eggs, room temperature

2 tablespoons fresh squeezed lemon juice (about 1/2 lemon)

1/2 cup buttermilk (or use regular milk that has been soured with about 1 1/2 teaspoons lemon juice – the juice will cause the milk to curdle)

Lemon Syrup:

1/4 cup lemon juice (about 1 lemon)

1/4 cup powdered sugar

Lemon Icing:

1 1/2 cups powdered sugar, sifted 

1 1/2 tablespoons fresh squeezed lemon juice 

1 tablespoon milk (more or less as need to achieve desired consistency. 

1. Preheat oven to 350°F. Grease a 9x5-inch (or 8x4-inch) loaf pan. I also lined the pan with an overlapping sheet of parchment paper for easy removal of the cake. 
2. In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4 to 6 minutes. Scrape the sides of the bowl as needed.
4. With the mixer running on low-speed, add the eggs one at a time, then beat in the lemon juice. Beat on medium-high speed until combined.
5. With the mixer on low, add about 1/3 of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
6. Scrape the batter into the prepared loaf pan and bake for 45 to 55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. 
7. Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and powdered sugar for the lemon syrup.
   
8.  Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.

   

   Above: Cake right after it was removed from oven.
   Below: Cake after the upturned bottom and sides has been brushed with lemon syrup. 

   
9. When the cake is cooled, combine all the icing ingredients, start with 1 tablespoon lemon juice and milk and add the remaining lemon juice and extra milk as needed. The icing should be thick and not runny. 
   
10. Pour icing over cake, allowing it to drip down the sides and ends.  
11. Let dry before serving. 
12. Garnish and decorate if desired. I used  fresh berries (I used blueberries and strawberries), toasted almonds, a lemon twist and fresh mint leaves. 
    

Recipe without photos . . . Lemon Loaf Cake   Servings: 8 to 10 slices

Cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 tablespoon lemon zest

1/2 teaspoon salt

1/2 cup (1 stick) butter @ room temperature 

1 cup granulated sugar

2 large eggs, room temperature

2 tablespoons fresh squeezed lemon juice (about 1/2 lemon)

1/2 cup buttermilk (or use regular milk that has been soured with about 1 1/2 teaspoons lemon juice – the juice will cause the milk to curdle)

Lemon Syrup:

1/4 cup lemon juice (about 1 lemon)

1/4 cup powdered sugar

Lemon Icing:

1 1/2 cups powdered sugar, sifted 

1 1/2 tablespoons fresh squeezed lemon juice 

1 tablespoon milk (more or less as need to achieve desired consistency. 

1. Preheat oven to 350°F. Grease a 9x5-inch (or 8x4-inch) loaf pan. I also lined the pan with an overlapping sheet of parchment paper for easy removal of the cake. 
2. In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4 to 6 minutes. Scrape the sides of the bowl as needed.
4. With the mixer running on low-speed, add the eggs one at a time, then beat in the lemon juice. Beat on medium-high speed until combined.
5. With the mixer on low, add about 1/3 of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
6. Scrape the batter into the prepared loaf pan and bake for 45 to 55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. 
7. Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and powdered sugar for the lemon syrup. 
8. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
9. When the cake is cooled, combine all the icing ingredients, start with 1 tablespoon lemon juice and milk and add the remaining lemon juice and extra milk as needed. The icing should be thick and not runny. 
10. Pour icing over cake, allowing it to drip down the sides and ends.  
11. Let dry before serving. 
12. Garnish and decorate if desired. I used  fresh berries (I used blueberries and strawberries), toasted almonds, a lemon twist and fresh mint leaves.