(Picture enchanted by AI)Welcome Spring with a Homemade Lemon Loaf Cake
Spring is finally here, bringing with it the fresh scent of blooming flowers, warm sunshine, and the perfect excuse to bake something bright and delicious. What better way to welcome the season than with a homemade Lemon Loaf Cake? This cake is moist, buttery, and infused with fresh lemon flavor, making it a delightful treat for any time of the day.
If you’re boycotting 🚫 Starbucks but still crave their famous lemon loaf, this recipe is a must-try! Not only is it easy to make, but it also tastes even better than the store-bought version, with real, fresh ingredients that you can trust.
Why You’ll Love This Lemon Loaf Cake
Bright and Refreshing Flavor: The natural zest and juice from lemons create an irresistible citrusy burst of flavor.
Moist and Tender Texture: A perfectly balanced blend of butter, sugar, and eggs keeps this loaf soft and rich.
Simple Ingredients, Big Impact: You probably already have most of these pantry staples on hand!
Easy to Make: With just a few simple steps, you’ll have a homemade cake that rivals any café’s offering.
Perfect for Any Occasion: Serve it as a breakfast treat, afternoon snack, or light dessert after dinner.
Pro Tips for the Perfect Lemon Loaf Cake
Making a loaf cake might seem simple, but a few essential tips can take your cake from good to absolutely spectacular.
Avoid Overmixing: Once you combine the wet and dry ingredients, mix just until combined. Overmixing will lead to a tough and rubbery cake.
Measure Your Flour Correctly: Too much flour will make the cake dry and dense. If you don’t have a scale, use the spoon-and-level method: fluff the flour with a spoon, scoop it into your measuring cup, and level it off with a knife.
Use Room Temperature Ingredients: Cold eggs and butter won’t mix as well, resulting in an uneven batter. If you forget to take the eggs out in advance, simply place them in a bowl of warm water for five minutes.
Maximize Your Lemon Juice Yield: Roll a room-temperature lemon on the counter before cutting it. This helps release more juice.
Zest Before Juicing: It’s much easier to zest a lemon before juicing, so do this step first.
Prevent Over-Browning: If the top of your cake is browning too quickly, loosely cover it with aluminum foil for the last 15 minutes of baking.
Step-by-Step Instructions
1. Prep Your Baking Equipment
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
3. Cream the Butter and Sugar
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugar on medium speed until the mixture becomes light, fluffy, and pale in color. This step helps create a tender cake by incorporating air into the batter.
4. Add the Lemon Juice and Zest
Once the butter and sugar mixture is smooth, mix in the lemon juice and zest to infuse the batter with citrus flavor.
5. Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
6. Combine the Wet and Dry Ingredients
With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts (starting and ending with the dry ingredients). Mix until just combined—do not overmix.
7. Bake the Cake
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent the loaf with foil for the last 15 minutes.
8. Cool Completely Before Glazing
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
9. Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and slightly thick. Drizzle over the cooled cake for a beautiful finishing touch.
10. Slice and Enjoy!
Cut into slices and enjoy this delightful lemony treat! Serve it with a cup of tea, coffee, or just as is.
For the Pound Cake:
2½ cups all-purpose flour (300g)
1½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature (227g)
1¼ cups sugar (250g)
4 large eggs, room temperature
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
½ cup whole milk, room temperature (120mL)
For the Glaze:
1 cup powdered sugar (120g)
1 tablespoon fresh lemon juice
2 teaspoons whole milk
Ways to Enjoy Your Lemon Loaf Cake
With Tea or Coffee: A slice of this cake pairs beautifully with your morning cup of tea or coffee.
As a Dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
For Brunch: Serve it alongside fresh fruit and yogurt for a refreshing springtime brunch.
Gift It: Wrap it up in parchment paper and a ribbon for a thoughtful homemade gift!
Storage Tips
Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep in the fridge for up to a week; warm up slices in the microwave before serving.
Freezer: Freeze slices individually wrapped for up to 3 months. Thaw at room temperature before eating.
There’s something incredibly satisfying about baking your own lemon loaf cake at home. Not only does it fill your kitchen with an amazing aroma, but it also brings the joy of a homemade treat made with love. Whether you’re making it for yourself, your family, or to share with friends, this lemon loaf cake is sure to impress.
So go ahead, embrace the flavors of spring, and bake this delightful cake today!
