This straightforward Lemon Loaf Cake is a moist, tender deal with that’s jam-packed with pure citrus taste. A heat loaf of lemon bread is infused with contemporary lemon syrup, cooled to room temperature, then drizzled with creamy lemon icing!
Mild and Fluffy Lemon Drizzle Cake
Should you’re a fan of the lemon loaf from Starbucks, you’re in for an actual deal with. This do-it-yourself model retains your spending to a minimal, saves you a visit to the drive-through, and requires little or no effort to organize. Plus, you get a complete loaf of lemon cake as a substitute of a single packaged slice.
One of the best half? No store-bought lemon loaf might probably evaluate. This one is splendidly moist with out feeling mushy, fantastically balanced between tart & candy, and loaded with pure lemon taste with out tasting too overpowering. The loaf, syrup and glaze workforce as much as type one actually heavenly loaf – it’s the simple make-ahead breakfast you want this summer time!
What’s a Lemon Loaf?
A loaf cake is a kind of breakfast cake that’s baked in a loaf pan, soaked with syrup whereas it’s nonetheless heat, then allowed to chill earlier than it’s drizzled with a glaze-style icing. This tender loaf has freshly squeezed lemon juice in each single part, in addition to contemporary lemon zest within the cake itself. Should you’re not the largest fan of lemon-flavored baked items, prepare for this masterpiece to alter your thoughts.
When you can technically skip the lemon syrup, I 100% advocate utilizing it. It provides some further moisture to the cake and locks it in, making it ultra-tender and offering much more lemon taste!
Scroll right down to the recipe card for the mandatory portions of every ingredient.
For the Lemon Loaf Cake
- All-Goal Flour: Remember to weight your elements or fill your measuring cup one spoonful at a time to stop overpacking.
- Baking Powder: I attempted utilizing baking soda as effectively and didn’t care a lot for the feel. The cake comes out extra tender and clean with simply baking powder.
- Unsalted Butter: Delivered to room temperature.
- Vegetable Oil: To complement the moisture within the butter.
- Lemon Juice: Stick to freshly squeezed juice for one of the best outcomes.
- Lemon Zest: Grate this contemporary from one among your lemons earlier than you squeeze it.
- Vanilla Extract
- Milk: This helps create a delicate, tender crumb.
For the Lemon Syrup
- Lemon Juice
- Powdered Sugar: A couple of tablespoons of powdered sugar will give your glaze the appropriate consistency and steadiness out the tartness of the contemporary lemon juice.
For the Lemon Icing
- Powdered Sugar: For construction and sweetness.
- Lemon Juice
- Heavy Cream: This provides your icing a clean, glaze-like consistency.
The right way to Make Lemon Loaf Cake
The whole lot about this breakfast cake is refreshingly easy. Let’s soar proper in!
Prep for Baking: Preheat the oven to 350°F and grease a 9×5-inch (or 8×4-inch) loaf pan.
Mix Dry Substances: Mix the flour, baking powder and salt in a medium-sized bowl. Set the combination apart.
Cream Butter, Oil & Sugar: Add the butter, oil and sugar to a big mixer bowl. Cream the combination on medium-high velocity till it turns into mild in shade and fluffy, about 4-6 minutes. Scrape down the edges of the bowl as wanted to verify every part is mixed.
Add Eggs: Add the eggs one by one, mixing till largely mixed after every addition.
Add Flavorings: Add the lemon juice, lemon zest and vanilla extract. Beat at medium-high velocity till the moist elements are effectively mixed.
Alternate Including Dry Substances & Milk: Add a few third of the dry elements and blend till largely mixed. Add half of the milk and blend till simply mixed. Repeat with one other third of the dry elements after which the final half of the milk. Add the remaining dry elements and blend till simply mixed.
Bake: Pour the batter into your ready loaf pan and bake the cake for 45-55 minutes, or till it’s golden brown and a toothpick comes out largely clear with just a few moist crumbs.
Let Cool: Enable the cake to chill for about quarter-hour within the pan, then switch it to a cooling rack.
Make Syrup & Add to Heat Cake: Stir collectively the lemon juice and powdered sugar for the lemon syrup, then pour the syrup over the cake whereas it’s nonetheless heat. Place a baking sheet beneath the cooling rack to catch any extra syrup. Enable cake to chill fully.
Make Icing & Add to Cooled Cake: As soon as the cake has cooled fully, mix the powdered sugar, lemon juice and heavy cream for the icing-glaze. Whisk till the combination is clean. Spoon the icing overtop the cake and unfold it round evenly.
Get pleasure from! Reduce the loaf into slices and serve it.
Can I Make It In Advance?
You wager! I like making this breakfast cake the evening earlier than I plan to serve it. The flavour is much more pleasant after it sits! You’ll be able to maintain your loaf cake in an hermetic container at room temperature for as much as 24 hours.
Ideas for Success
When you soak in these useful ideas and tips, you’ll be able to take advantage of superb lemon loaf of your life.
- Contemporary Lemon Juice is Key: Bottled lemon juice isn’t going to provide the identical contemporary taste as lemon juice that you just squeeze your self. It’s positively definitely worth the smidge of additional effort.
- Don’t Have a Citrus Reamer? Merely twist the prongs of a fork into the open finish of every lemon half in the event you don’t have a citrus reamer or juicer. In any case, microwave your lemons for 30 seconds earlier than you squeeze them. This breaks up the membranes within the fruit to present you as a lot juice as doable!
- Cream the Butter, Oil & Sugar Effectively: Proceed to cream that butter combination till you discover it lighten in each shade and texture. This means that it’s effectively mixed and prepared for the eggs to be added.
- Let Your Loaf Cool Earlier than You Add the Icing: The syrup is meant to soak into the cake, which is why it’s added whereas the loaf continues to be heat. Because you need the icing-glaze to remain on high, you’ll need to let the loaf cool fully earlier than you drizzle it on.
Need to tweak this breakfast cake so it higher fits your model? Listed below are just a few choices to get you began:
- Use One other Citrus Fruit: Should you’re strongly against lemon taste or just wish to change it up, you should use any citrus juice and zest of your selection for this loaf cake. I feel an orange, lime or grapefruit model can be divine!
- Make a Lemon Poppyseed Loaf: Be at liberty to fold two tablespoons of poppyseeds into the loaf batter in the event you’d like some added taste and texture. You may even use toasted sesame seeds as a substitute if you’d like one thing slightly extra distinctive.
- Omit the Glaze: I like how the short and simple icing-glaze offers this dish some further umph. Usually I take into account the glaze to be non-negotiable, however this loaf cake is scrumptious even with out it.
- Make It Gluten-Free: Should you want your lemon bread to be gluten-free, merely substitute the all-purpose flour for a 1:1 gluten-free various. Remember to use licensed gluten-free baking powder and powdered sugar as effectively.
The right way to Retailer Extras
Leftover loaf cake must be stored in an hermetic container. You’ll be able to depart it out at room temperature for as much as 24 hours, however after that it must be refrigerated. Get pleasure from it inside 3-4 days for one of the best outcomes.
Can I Freeze Lemon Bread?
You’ll be able to completely freeze this lemon loaf – simply depart off the icing-glaze and add it as soon as the breakfast cake has thawed. To freeze your cooled loaf, wrap it tightly in plastic wrap and freeze it in a heavy-duty storage bag or hermetic container for as much as 2 months. Thaw it out in a single day within the fridge earlier than you ice and slice it.
This straightforward Lemon Loaf Cake is a moist, fluffy, tender deal with that’s jam-packed with pure citrus taste. A heat loaf of lemon bread is infused with contemporary lemon syrup, cooled to room temperature, then drizzled with creamy lemon icing!
For the Lemon Loaf Cake
- 1 1/2 cups (195g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 2 tbsp (60ml) vegetable oil
- 1 cup (207g) sugar
- 2 massive eggs
- 1/4 cup (60ml) contemporary lemon juice
- 1 tbsp contemporary lemon zest
- 1 tsp vanilla extract
- 6 tbsp (90ml) milk
For the Lemon Syrup
- 1/4 cup (60ml) lemon juice, about 1 lemon
- 3 Tbsp powdered sugar
For the Lemon Icing
- 1 cup (115g) powdered sugar
- 1 tbsp contemporary lemon juice
- 1 tbsp heavy cream
- Preheat oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan.
- In a medium bowl mix the flour, baking powder, and salt. Put aside.
- In a big mixer bowl, cream the butter, oil and sugar collectively on medium-high velocity till mild in shade and fluffy, about 4-6 minutes. Scrape the edges of the bowl as wanted.
- Add the eggs one by one, mixing till largely mixed after every. Add the lemon juice, lemon zest and vanilla extract and beat on medium-high velocity till effectively mixed.
- Add a few third of the dry elements and blend till largely mixed. Add half of the milk and blend till simply mixed. Repeat with one other third of the dry elements after which the final half of the milk.
- Add the remaining dry elements and blend till simply mixed.
- Pour the batter into the ready loaf pan and bake for 45-55 minutes, or till the cake is golden brown and a toothpick comes out largely clear with just a few moist crumbs.
- Enable the cake to chill for about quarter-hour within the pan, then take away to a cooling rack.
- Stir collectively the lemon juice and powdered sugar for the lemon syrup, then pour the syrup over the cake whereas it’s nonetheless heat. Enable cake to chill fully.
- When the cake has cooled fully, make the icing. Mix the powdered sugar, lemon juice and heavy cream and whisk till clean. Spoon the icing onto the highest of the cake and unfold evenly, then serve.
- Makes 8-10 slices.
- To Retailer: Retailer loaf cake in an hermetic container. It’s advantageous at room temperature for a day or so, however ought to then be saved within the fridge. Finest if eaten inside 3-4 days.
- To Freeze: Wrap cooled & unfrosted loaf cake tightly in plastic wrap and freeze in a heavy-duty storage bag or hermetic container for as much as 2 months. Unwrap and thaw earlier than icing and slicing.
- Serving Measurement:
- Energy: 312
- Sugar: 34.9 g
- Sodium: 79.8 mg
- Fats: 11.1 g
- Carbohydrates: 50.9 g
- Protein: 3.7 g
- Ldl cholesterol: 56.5 mg
Key phrases: lemon bread, glazed lemon cake, lemon drizzle cake
Extra Fruity Breakfast Concepts
Loving this citrusy breakfast cake? Add these recipes to your record for extra blissful mornings to return.