Zesty Summer Lemon Loaf Cake 🍋
A refreshing and easy-to-make lemon loaf cake, perfect for summer. This zesty treat is topped with a bright lemon glaze and a sparkly lemon sugar sprinkle.
Equipment
- 8x4 inch loaf pan
- Stand mixer (or hand mixer)
- Wire Rack
- Medium Bowl
- Large Bowl
- Small Bowl
Ingredients
For the Loaf Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup milk any type works!
- 1 Tablespoon grated lemon zest for the batter (from 3 Tbsp total)
For the Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
For the Garnish
- 2 Tablespoons grated lemon zest remaining (from 3 Tbsp total)
- 1 Tablespoon granulated sugar
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Lightly grease an 8x4-inch loaf pan with non-stick spray and line the bottom with parchment paper for easy removal.
- Mix Dry: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this aside.
- Cream Wet: In a large bowl, using a stand mixer or a hand mixer, beat the softened butter until creamy. Gradually add 1 cup of granulated sugar and continue beating until the mixture is light and fluffy.
- Add Eggs & Milk: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, slowly mix in the milk on low speed until just combined.
- Combine All: Add half of the dry flour mixture to the butter mixture, mixing on low speed until just incorporated. Next, add the remaining half of the dry ingredients along with 1 tablespoon of lemon zest. Mix until the batter is just smooth, being careful not to overmix.
- Bake: Pour the lovely batter into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes. Then, gently remove it and place it on a wire rack to cool completely. This is important before glazing!
- Make Glaze: Once the cake is fully cooled, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until you have a smooth, pourable glaze.
- Glaze & Garnish: Spoon the lemon glaze evenly over the top of the cooled cake, letting any excess drip down the sides. In a separate small bowl, mix the remaining 2 tablespoons of lemon zest with the 1 tablespoon of granulated sugar. Sprinkle this sparkly lemon sugar over the glazed cake for an extra burst of flavor and a beautiful finish. Slice and enjoy!
Notes
Nutrition information per serving: Calories: 299 kcal, Total Carbs: 48g, Net Carbs: 47g, Fats: 11g, Protein: 4g. Feel free to use any type of milk you prefer.
