Zesty Lemon Loaf Cake with Sweet Lemon Glaze

Hey there! Have you ever craved a burst of citrusy goodness in the form of a moist and tangy cake? Well, look no further because I’ve got the perfect recipe for you – a Zesty Lemon Loaf Cake with a Sweet Lemon Glaze. This delightful treat is a crowd-pleaser, and it’s incredibly easy to make. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will surely bring a smile to your face.

A Slice of Sunshine: Why You’ll Love This

Zesty Lemon Loaf Cake with Sweet Lemon Glaze

I make this lemon loaf cake when I need a little pick-me-up or want to brighten someone’s day. The combination of the zesty lemon flavor and the sweet glaze is simply irresistible. My family goes crazy for this cake because it’s incredibly moist and bursting with citrusy goodness. Plus, it’s the perfect balance between tangy and sweet – a match made in lemon heaven!

The Ingredients: A Tangy Symphony

Here’s what you’ll need to create this zesty masterpiece:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ cup fresh lemon juice
½ cup whole milk

Optional: If you’re feeling adventurous, you can add a tablespoon of poppy seeds to the batter for an extra crunch!

The Baking Journey: A Tangy Adventure

Now that we have all our ingredients ready, let’s embark on the baking journey together:

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Now, it’s time to add the star of the show – the lemon! Mix in the lemon zest and lemon juice until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix!
Pour the batter into the greased loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

While the cake is cooling, let’s move on to the delicious lemon glaze!

The Sweet Finishing Touch: Lemon Glaze

This simple lemon glaze adds an extra burst of flavor and a touch of sweetness to our zesty loaf cake. Here’s how to make it:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Let the glaze set for a few minutes before serving, if you can resist the temptation!

Now, take a moment to appreciate the tangy aroma filling your kitchen. It’s time to indulge in a slice of sunshine!

Storage and Serving Suggestions

This Zesty Lemon Loaf Cake is best enjoyed within a few days of baking. Though honestly, in my house, it never lasts more than a day! To keep it fresh, store it in an airtight container at room temperature. If you want to savor the flavor for longer, you can also freeze individual slices and thaw them as needed.

For serving, I recommend enjoying a slice as is or accompanying it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy addition complements the tangy lemon flavor perfectly!

Pro Tips from the Lemon Enthusiast

As a lemon lover, I’ve learned a few things along the way. Here are some tips to ensure your lemon loaf cake turns out perfectly:

For an extra burst of flavor, you can add a tablespoon of lemon zest to the glaze.
If you don’t have a loaf pan, don’t fret! You can use a bundt pan or even a round cake pan. Just adjust the baking time accordingly.
This cake tastes even better the next day as the flavors have had time to meld together. So, if you can resist the temptation, let it sit overnight before diving in!

Frequently Asked Questions

Q: Can I use bottled lemon juice instead of fresh lemon juice?

A: While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Just make sure it’s 100% pure lemon juice without any added sweeteners.

Q: Can I substitute the all-purpose flour with a gluten-free alternative?

A: Absolutely! You can use a gluten-free flour blend instead of all-purpose flour. Just keep in mind that the texture may vary slightly.

Q: Can I omit the lemon glaze?

A: Of course! The lemon loaf cake is delicious on its own, but the glaze adds an extra touch of sweetness. If you prefer a less sweet cake, feel free to skip the glaze.

Q: Can I freeze the lemon loaf cake?

A: Yes, you can! Wrap the cooled cake tightly in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to 3 months. Just thaw it in the refrigerator before serving.

Now that we’ve covered the basics, it’s time for you to embark on your own zesty lemon loaf cake adventure. Get ready to savor every tangy bite and share the joy with your loved ones. Happy baking!

Zesty Lemon Loaf Cake with Sweet Lemon Glaze