Description
Lemon Loaf cake
Ingredients:
For the Lemon Loaf:
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (120ml) whole milk
1/4 cup (60ml) freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Glaze:
1 cup (120g) powdered sugar
2-3 tablespoons freshly squeezed lemon juice
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the Wet Ingredients:
Add the eggs one at a time, beating well after each addition.
Stir in the milk, lemon juice, lemon zest, and vanilla extract until combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Bake the Lemon Loaf:
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Drizzle the glaze over the cooled lemon loaf.
Slice and enjoy
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Step-by-Step Guide
Follow these detailed steps for a perfect, moist lemon loaf every time. After preheating your oven and preparing your pan, thoroughly whisk your dry ingredients to ensure even leavening. When creaming the butter and sugar, beat for the full 2-3 minutes until the mixture is pale and fluffy; this incorporates air for a lighter crumb. Add room-temperature eggs one at a time, fully incorporating each to prevent the batter from breaking. When combining wet and dry ingredients, use a spatula and fold gently until no flour streaks remain—overmixing develops gluten and leads to a tough loaf. Test for doneness at the 50-minute mark; the top should be golden and a toothpick should come out with just a few moist crumbs.
Serving Suggestions
This versatile lemon loaf is delightful on its own but can be elevated for any occasion. For a simple breakfast or afternoon tea, serve a thick slice alongside a cup of Earl Grey or coffee. For a dessert presentation, plate a slice with a dollop of whipped cream or a scoop of vanilla bean ice cream and fresh berries like raspberries or blueberries. A sprinkle of extra lemon zest on top of the glaze adds a vibrant, fresh finish. For a brunch spread, consider making a lemon curd for an extra tart and creamy topping.
How-to Summary
To summarize, create this lemon loaf by first mixing dry ingredients. Separately, cream butter and sugar until fluffy, then incorporate eggs, milk, lemon juice, zest, and vanilla. Gently fold the dry mix into the wet ingredients. Bake in a prepared loaf pan at 350°F (175°C) for 50-60 minutes. Once completely cooled, top with a simple glaze of powdered sugar and lemon juice.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh? Freshly squeezed juice is highly recommended for the brightest flavor. Bottled juice often contains preservatives and lacks the vibrant acidity of fresh lemons.
Why did my loaf sink in the middle? This is typically caused by underbaking or opening the oven door too early, which causes a sudden temperature drop. Ensure your oven is fully preheated and use a toothpick to test for doneness.
How should I store the lemon loaf? Store the glazed loaf 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 should yield about 12 standard muffins.
My glaze is too thin/thick. How can I fix it? For a thicker glaze, add more powdered sugar, one tablespoon at a time. For a thinner, more drizzle-friendly consistency, add more lemon juice, half a teaspoon at a time.
Common Mistakes to Avoid
- Overmixing the batter: This develops the gluten in the flour, resulting in a dense, rubbery texture. Mix until just combined.
- Using cold ingredients: Ensure your butter, eggs, and milk are at room temperature to allow for proper emulsification and a smoother batter.
- Adding glaze to a warm loaf: The glaze will melt and soak in rather than creating a beautiful, opaque topping. Let the loaf cool completely on a wire rack.
- Not properly measuring flour: Spoon flour into your measuring cup and level it off. Scooping directly packs the flour, leading to a dry cake.
- Under-creaming the butter and sugar: Rushing this step means less air is incorporated, affecting the final rise and texture.
Conclusion
This classic lemon loaf cake, with its perfect balance of sweet and tart flavors and tender crumb, is a timeless treat that’s surprisingly simple to master. By following the detailed steps, avoiding common pitfalls, and using the freshest lemons you can find, you’ll create a bakery-quality dessert right in your own kitchen. Whether enjoyed as a simple snack or dressed up for a special occasion, this loaf is sure to become a beloved recipe in your collection. Happy baking!