Description
Glazed Lemon Cake Loaf
Ingredients
For the Cake:
1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (120ml) plain yogurt or sour cream
1/3 cup (80ml) fresh lemon juice (about 2 lemons)
1 tbsp lemon zest (from 1 lemon)
1/2 tsp vanilla extract
For the Glaze:
1 cup (120g) powdered sugar
2 tbsp fresh lemon juice
1 tbsp milk (optional, for a thinner glaze)
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easier removal.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add Wet Ingredients:
Add the eggs one at a time, beating well after each addition. Mix in the yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract.
Combine:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze:
While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl. Add milk if you prefer a thinner glaze.
Glaze the Cake:
Allow the loaf to cool for 10-15 minutes before removing it from the pan. Drizzle the glaze over the warm cake and let it soak in for a rich, tangy finish.
Slice and Serve:
Once fully cooled, slice and serve with a cup of tea or coffee.
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Servings: 8-10
#LemonLovers #CakeGoals
Step-by-Step Guide
Follow these detailed steps for a perfect lemon loaf. First, ensure all ingredients are at room temperature, especially the butter and eggs, for a smooth, well-emulsified batter. Preheat your oven and prepare the pan as instructed. When creaming the butter and sugar, beat for the full 2-3 minutes until the mixture is pale and fluffy—this incorporates air for lift. When adding the dry ingredients, use a spatula and fold gently until just a few streaks of flour remain, then stop. Overmixing develops gluten, leading to a tough cake. Test for doneness at the 50-minute mark; the toothpick should come out with a few moist crumbs, not wet batter. Cooling in the pan for 10-15 minutes sets the structure before glazing.
Serving Suggestions
This glazed lemon cake loaf is versatile. For a simple treat, serve a thick slice with a hot cup of Earl Grey tea or black coffee. For a dessert, warm a slice slightly and serve with a dollop of whipped cream or a scoop of vanilla bean ice cream. Garnish with fresh berries like raspberries or blueberries to complement the tart lemon flavor. It also makes a beautiful addition to a brunch spread alongside fresh fruit and yogurt.
How-to Summary
To make this cake: Combine dry ingredients. Cream butter and sugar until fluffy. Incorporate eggs, yogurt, lemon juice, zest, and vanilla. Fold in dry mix. Bake at 350°F (175°C) for 50-60 minutes. Cool briefly, then glaze with a mix of powdered sugar and lemon juice.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice often contains preservatives and lacks the fresh, vibrant taste of real lemons.
What can I substitute for yogurt?
Full-fat sour cream is an excellent 1:1 substitute. Buttermilk or whole milk Greek yogurt will also work well to maintain moisture and tang.
Why did my cake sink in the middle?
This is usually due to underbaking or opening the oven door too early. Ensure the cake is fully set and a tester comes out clean before removing it from the oven.
How should I store the loaf?
Store the glazed cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Can I make this into muffins?
Absolutely! Divide the batter into a lined muffin tin and bake at the same temperature for 18-22 minutes. The recipe yields about 12 standard muffins.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs won’t cream properly, leading to a dense cake.
- Overmixing the batter: Mix only until the flour is incorporated to keep the texture tender.
- Zesting the white pith: Only grate the yellow outer zest; the white part is bitter.
- Glazing a hot cake: If the cake is too hot, the glaze will melt and slide off. Let it cool for 10-15 minutes first.
- Inaccurate measuring: For flour, spoon it into the measuring cup and level it off. Scooping directly packs the flour, resulting in a dry cake.
Conclusion
This glazed lemon cake loaf is a classic, crowd-pleasing bake that balances sweet and tart flavors perfectly. By following the detailed guide and avoiding common pitfalls, you can achieve a moist, tender crumb with a vibrant lemon punch. It’s a straightforward recipe that yields impressive results, perfect for any occasion from an afternoon snack to a special dessert. Enjoy the process and the delicious outcome!