Lemon Loaf Cake

Lemon Loaf Cake with Glaze Frosting

This lemon loaf cake recipe is one of my son’s favorites.  It’s super easy to make and is perfect for breakfast, a snack, or dessert.  The cake is moist and the flavor is a perfect blend of lemony sweetness.

This is one of my son’s favorite desserts and we’ve got more than our share of lemons hanging heavy on the tree in our backyard so it’s definitely time to make it again.

HINT:  Let the eggs, butter, and buttermilk sit out at room temperature.  This makes the batter come together more evenly and the cake will be lighter and more airy.

HINT:  Line the bottom of the loaf pan with parchment paper.  This will keep the loaf from sticking to the bottom of the pan.

Gather up your ingredients.

Spray a loaf pan with non-stick cooking spray and line the bottom with parchment paper.  Like so:

Line the Pan with Parchment Paper

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

In a small bowl, whisk together lemon juice, buttermilk, and vanilla.  Set aside.

Whisk Dry Ingredients

Cream the butter and sugar together until light and fluffy.  This should take about 5 minutes.  Scrape the sides every so often so it all blends together nicely.

Add the eggs, one at a time.  Then add the lemon zest.

Alternate adding the flour mixture and the buttermilk mixture, combining until smooth.

Pour the batter into the loaf pan.

Spread the batter evenly in the loaf pan

Bake for 45-60 minutes.  Lemon loaf cake is ready when a cake tester comes out smooth.  Let the cake cool a bit in the pan and then remove to a wire rack.  Make sure to let it cool completely on the wire rack before you make the frosting.  You want the frosting to cling, not melt into the cake.

Cool cake on a wire rack

Mix the confectioner’s sugar with the lemon juice and pour over the top of cake.  Spread evenly, letting the frosting drip down the sides.  Let the frosting harden a bit, then slice the cake and enjoy!

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Lemon Loaf Cake

Lemon Loaf Cake with Glaze Frosting
  • Author: Kathleen
Scale

Ingredients

FOR THE CAKE:
1 1/2 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 tbs. lemon juice
1/3 c. buttermilk, at room temperature
1/2 tsp. vanilla extract
1/2 c. unsalted butter (1 stick)
1 c. granulated sugar
2 large eggs, room temperature
1/4 c. grated lemon zest

FOR THE GLAZE:
1 c. confectioner’s sugar
2 tbs. lemon juice

Instructions

Pre-heat the oven to 350 degrees.
Spray a loaf pan with non-stick cooking spray and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together lemon juice, buttermilk, and vanilla. Set aside.
Cream the butter and sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time.
Add lemon zest.
Alternate adding flour mixture and buttermilk mixture, combining until smooth.
Pour the batter into the bread pan and bake for 45-60 minutes.
Cake is ready when a tester comes out clean.
Let the cake cool for a while in the pan and then remove the cake from the pan and cool completely on a wire rack.
FOR THE GLAZE:
Mix the confectioner’s sugar with the lemon juice and pour evenly over the top of a completely cooled cake.

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