Indulge in the refreshing taste of lemon loaf cake, a perfect blend of sweet and tangy that’s ideal for any occasion. This delightful cake combines the brightness of fresh lemons with a buttery, tender crumb, making it a favorite for dessert or tea time. Whether you’re baking for a celebration or just treating yourself, this recipe is sure to impress. Let’s dive into the ingredients and steps to create this zesty treat!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is about 15 minutes, with a cooking time of 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 230 calories, 10g fat, 33g carbohydrates, 3g protein, and 15g sugar. This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- For a glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.
Alternative Ingredients
You can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar. For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.
Serving and Pairings
This lemon loaf cake pairs beautifully with a cup of tea or coffee. It can also be served alongside fresh berries or a scoop of vanilla ice cream for an indulgent dessert.
Storage and Reheating
Store the lemon loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense loaf.
- Not measuring ingredients accurately may affect texture.
- Skipping the cooling step can result in a soggy cake.
- Baking at the wrong temperature can cause uneven baking.
- Using old leavening agents can prevent proper rising.
Helpful Tips
- Use fresh lemons for the best flavor.
- Let the butter soften at room temperature before creaming.
- Check doneness with a toothpick to avoid overbaking.
- Experiment with adding poppy seeds for a unique twist.
- Store leftover cake with a slice of bread to keep it moist.
FAQs
Can I use bottled lemon juice?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. Just be aware that the taste may vary slightly.
How can I make the cake more moist?
Adding an extra egg or a bit more buttermilk can enhance moisture. Be careful not to overmix the batter.
Can I make this recipe in advance?
Yes! The cake can be baked a day ahead and stored in an airtight container. It also freezes well for future enjoyment.
What’s the best way to glaze the cake?
Mix powdered sugar with lemon juice to your desired consistency. Drizzle it over the cooled cake using a spoon or whisk for a decorative effect.
How should I serve leftovers?
Leftover cake can be enjoyed as is, or lightly toasted with butter for a delightful breakfast treat.
Conclusion
This lemon loaf cake is a delightful treat that captures the essence of fresh lemons in every bite. Perfect for gatherings or as a personal indulgence, this recipe is sure to become a favorite. Enjoy the bright flavor and moist texture that will have everyone coming back for more!
Lemon Loaf Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- For a glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.
Nutrition
