Deliciously buttery lemon loaf cake with a particularly tangy lemon icing on top. An easy cake is suitable for any occasion!
This cake is a delightful, fuss-free option for celebrations or everyday munching. It can be made and consumed all year round, although the spring (or Easter) and summer seasons are best.
The crumb has a texture that is slightly lighter than pound cake but yet moist and soft.
This lemon loaf cake tastes great just the way it is, but you can also dress it up with some whipped cream and mixed berries. Have fun baking!
Contents
Tips for Success:
- It’s crucial to start with room-temperature components when making cakes and baking recipes, such as butter, eggs, and whole-fat Greek yogurt. This promotes correct butter and sugar creaming and guarantees a uniform, soft cake crumb.
- This lemon loaf cake, inspired by this lemon yogurt pound cake, uses the creaming method and very modest amounts of chemical leaveners (baking soda and baking powder).
- Make sure your butter is softened but not overly heated or solid. It should give just a little when you press it with your fingertips.
Can I prepare it beforehand?
Of course! This breakfast cake is one that everyone enjoys baking the night before they intend to serve it. After sitting, the flavor is much more wonderful! Your loaf cake will last up to 24 hours at room temperature in an airtight container.
How to Keep Extras
Keep any leftover loaf cake in an airtight container. Up to 24 hours can pass at room temperature before it needs to be refrigerated. For optimal benefits, consume it within 3 to 4 days.
Ideas for flavor variations
Ideas for flavor variations include replacing the lemon juice and zest with lime, orange or blood orange, grapefruit, or a combination of these. Add toasted almond pieces or coarsely crushed pistachios as a garnish after the glaze has dried to add contrast and texture.
More Dessert Recipes
Lemon Loaf Cake
Ingredients
- Non-Stick Cooking Spray
- 6 eggs
- ⅔ cup sugar
- 2 tbsp cream cheese softened
- 1 tsp vanilla extract
- 2 tbsp heavy whipping cream
- 1½ tsp baking powder
- ½ tsp salt
- 9 tbsp butter melted and cooled
- ½ cup coconut flour plus 2 tbsp
- 2 tsp lemon zest grated
- 4 tbsp fresh lemon juice
- 2 tbsp powdered sugar
- 2 tsp freah lemon juice
- 1 tsp lemon zest grated
- Splash of heavy whipping cream
Instructions
- Preheat your oven to 325 °F.
- Line a bread pan with parchment paper.
- For cake: in a bowl, add the eggs, sugar,cream cheese, vanilla extract, heavy whipping cream, baking powder and salt andbeat until well combined.
- Add the remaining ingredients and beat untilwell combined.
- Place the mixture into the prepared loaf panevenly.
- Bake for about 55-60 minutes.
- Remove the bread pan from oven and place ontoa wire rack to cool for about 10 minutes.
- Now, invert the cake onto the wire rack to coolbefore glazing.
- For glaze: in a bowl, add all the ingredientsand beat until smooth.
- Spread the glaze over the cake evenly andserve.
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