Lemon Loaf Cake
Make this easy lemon loaf cake! It's got lots of bright citrusy flavors, and it comes out to so tender, moist, and light. It has a similar texture as a lemon pound cake without being dense. Finish with a thick lemon glaze and enjoy! Makes a 9x5 inch loaf.
Servings: 10 slices
Calories: 440kcal
Equipment
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature 2 standard sticks
- 1 cup granulated sugar
- 4 large eggs at room temperature
- ½ cup Greek yogurt at room temperature
- Zest of 2 large lemons about 1 tablespoon
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the glaze
- 1 ½ cups confectioners sugar plus more as needed
- 1 tablespoon freshly squeezed lemon juice or to taste
- 1 to 2 tablespoons heavy cream as needed
- Lemon zest and slices for decoration
Instructions
- Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper with overhang on both sides of the pan (the long sides).
- Whisk the dry ingredients: In a bowl, whisk the flour, baking powder and salt. Set aside.
- Cream the butter with sugar: In the bowl of a stand mixer with the whisk attachment (or use an electric hand mixer), beat the softened butter over medium-high speed until fluffy, about 2 minutes, scraping the sides of the bowl. Add the sugar and continue beating until light and fluffy, about 2 more minutes.
- Reduce to medium speed. Add the eggs, one by one, until fully incorporated.
- Next, mix in the Greek yogurt, lemon juice, lemon zest and vanilla extract. Note: It may look curdled, that’s normal from the acid of the lemon. The batter will come together once you add the dry ingredients.
- On medium speed, mix in the dry ingredients into the wet ingredients until fully incorporated and no pockets of flour remain. Do not overmix. Transfer the batter into the lined loaf pan.
- Bake in the middle rack for 55-60 minutes, or until a toothpick inserted into the middle comes out clean. A few moist crumbs are fine. Notes: Try not to open the oven while it's baking, otherwise it may collapse in the center. If the top is browning too fast, tent with foil, usually at the 45-minute mark.
- When ready, remove from the oven and let it cool in the pan for about 5-10 minutes. Lift it out of the pan and let cool completely on a wire rack. It needs to be cooled completely before adding the glaze.
- Make the lemon glaze: Whisk confectioners sugar with lemon juice and heavy cream, adding the cream a tablespoon at a time until it reaches your desired thickness. I prefer a thicker glaze, so I add the liquid slowly. Glazes can be finicky.
- Drizzle or pour over the icing over the cooled lemon loaf. Garnish with lemon zest and lemon slices. Cut into slices and enjoy!
Notes
- Use room temp ingredients so it all mixes better and easier.
- You can use a stand mixer or an electric hand mixer to properly cream the butter and sugar, and incorporate air into the batter.
- Don’t open the oven while baking. Drastic drops in oven temperature can cause cakes to sink in the middle.
- Icing: Icings can be finicky, so add the liquid gradually to control consistency until you get it just right.
- Make ahead: Bake a day ahead and glaze just before serving. The loaf must be fully cooled down first anyway.
- Freezing: Cool completely, double wrap in plastic and foil, and freeze up to 2 months. Thaw overnight in the fridge, then glaze.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1slice | Calories: 440kcal | Carbohydrates: 58g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 213mg | Potassium: 80mg | Fiber: 1g | Sugar: 38g | Vitamin A: 685IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg