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Classic Lemon Loaf Cake: A Zesty and Refreshing Treat
Introduction
The lemon loaf cake is a timeless dessert, celebrated for its light, moist texture and vibrant citrus flavor. Topped with a sweet lemon glaze, this cake strikes the perfect balance between tangy and sweet, making it a delightful choice for tea time, brunch, or a light dessert. The image showcases the golden perfection of this loaf cake, revealing a crumb that’s both tender and flavorful. Let’s dive into the recipe and bring this classic treat to life in your kitchen.
Ingredients
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) freshly squeezed lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice
- Lemon zest (for garnish, optional)
Instructions
Preparing the Cake Batter
- Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Whisk the Wet Ingredients: In another bowl, beat the eggs and sugar until pale and fluffy. Add the oil (or melted butter), milk, lemon juice, lemon zest, and vanilla extract. Whisk until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing
