Lemon Loaf Cake with Icing (Print version)
Moist, zesty loaf with bright lemon flavor and sweet tangy icing. Ideal for teatime or dessert gatherings.
# What you need:
→ For the Lemon Loaf
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons lemon zest
09 - 1/4 cup freshly squeezed lemon juice
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
→ For the Lemon Icing
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons freshly squeezed lemon juice
# Directions:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition.
05 - Add lemon zest, lemon juice, and vanilla extract. Mix until combined.
06 - Add half of the dry ingredients to the wet mixture and mix on low speed. Add the milk, then the remaining dry ingredients. Mix just until combined; do not overmix.
07 - Pour the batter into the prepared loaf pan and smooth the top evenly.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled loaf and allow icing to set before slicing.
# Expert advice:
01 -
- The perfect balance of sweetness and tanginess makes each bite more addictive than the last, trust me.
- Its forgiving enough for beginners but with a flavor complexity that impresses even my most particular food friends.
02 -
- Covering the loaf with foil halfway through baking prevents over-browning, a trick I discovered after burning the top of three consecutive loaves.
- The parchment paper overhang is non-negotiable unless you enjoy picking cake pieces out of the pan, a frustrating lesson I learned the hard way.
03 -
- Sift your powdered sugar before making the icing to avoid those frustrating little lumps that clog your drizzling spoon.
- Adding just a pinch of salt to the icing creates a more complex flavor that balances the sweetness, a trick I learned from a pastry chef friend.