Lemon Loaf Cake
A tender citrus cake made with flour, sugar, eggs, and fresh lemon juice and zest. Baked in a loaf pan until golden, then optionally glazed with a simple powdered sugar icing.
Ingredients
Method
Preheat oven to 350°F. Grease and line a 9x5 inch loaf pan with parchment paper.
In a small bowl, whisk together flour, baking powder, and salt.
Zest the lemon and juice it; measure out amounts separately.
In a large bowl, cream softened butter and sugar together until light and fluffy, about 2 minutes.
Beat in eggs one at a time, then add lemon juice, lemon zest, and vanilla extract.
Fold in the dry ingredients until just combined; do not overmix.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
If making glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over cooled cake.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →