Lemon loaf. Tangy lemon flavor, pillowy texture and luscious lemon glaze make this loaf cake deliciously decadent. Simply put, it’s an elegant cake to celebrate the fresh and bright citrus flavors.
Lemons, the tangy and tasty vibrant fruits are actually one of the best additions to cakes and other desserts. The defining tangy flavor and the beautiful yellow hue that it impart to any dish is undeniably impressive. In short, it’s the shortcut to brighten up any dish.
Gorgeous lemons are the star ingredients of this citrusy lemon loaf. The decadent light lemon glaze drizzled generously on top of the cake makes it perfectly delicious. Why not indulge in this delicious tangy dessert this citrus season?
Lemon Loaf Recipe
First, rub together lemon zest and sugar. You’ll need caster sugar or granulated sugar. Use your fingertips to rub really well until you get a beautiful citrusy lemon fragrance.
Next, add in eggs. Beat the eggs and sugar together until the mixture is light and frothy. Now you can add oil, milk, sour cream and lemon juice. This cake already has a very strong lemon flavor but if you want to enhance it add some lemon extract.
At this stage, you just need to whisk the ingredients until they are combined. No overmixing. Sift in flour and baking powder. Fold in to get a lump-free batter. Transfer the batter to a loaf tin. You can also bake round or square cakes using this lemon loaf recipe.
Now, the citrusy glaze. Mix together icing or confectioner’s sugar, lemon juice and milk. The glaze need a thick pouring consistency. Once the cake comes out of the oven, leave it to cool for about 30 minutes. And finally, pour the glaze on top.
More Lemon Recipes:
- Lemon Mug Cake
- Easy Lemon Bars
- Lemon Curd
- Shikanji | Indian Lemonade
- Easy Lemon Drizzle Cake
- Eggless Lemon Cake
- Strawberry Lemon Cheesecake
- Greek Lemon Potatoes
- Coriander Lemon Soup
- Pasta Al Limone | Lemon Pasta
- Creamy Lemon Pasta with Grilled Cajun Shrimp
- Lemon Rice
Lemon Loaf | Video
Ingredients
Lemon loaf:
- 2 tablespoons lemon zest
- ¾ cup granulated sugar caster sugar
- 2 eggs
- ¼ cup oil
- ½ cup milk
- ½ cup sour cream
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract optional
- 1 and ¾ cups all purpose flour plain flour
- 1 teaspoon baking powder
Lemon glaze:
- 1 cup icing sugar confectioner’s or powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk
Instructions
- Preheat oven to 180 C / 350 F. Arrange an oven rack in the middle of the oven. Grease and line a 9 x 5 - inch loaf tin with baking paper.
- Place lemon zest and granulated (caster) sugar in a large bowl. Using your finges, rub zest into sugar for about 2-3 minutes or until fragrant.
- Add eggs. Whisk until sugar is dissolved completely.
- Add oil, milk, sour cream, lemon juice and lemon extract (if using). Whisk until just combined.
- Sift in flour and baking powder. Fold in gently.
- Pour batter into loaf tin. Bake for 45-50 minutes or until a skewer inserted into the center of the cake comes out clean.
- Remove from oven. Turn on to a wire rack. Let cool for about 30 minutes before drizzling with lemon glaze.
- To make the lemon glaze, combine together icing or confectioner’s sugar, lemon juice and milk.
- Pour glaze over the cake and leave to cool completely.
Video
Notes
- Sour cream can be substituted with yogurt
Nutrition
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