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Lemon Loaf Cake

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Fragrant lemon loaf cake infused with the tangy and zesty flavor of lemons makes for a purely delightful treat.

Ingredients

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Lemon Loaf Cake

  • 2 Cups Unbleached All-Purpose Flour
  • 3/4 Cup Raw Cane/Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 3 Large Eggs, Room Temperature
  • 5 Ounces (1/2 Cup + 2 Tablespoons) Plain Yogurt, Full-Fat, Room Temperature
  • 1/2 Cup Flavorless Oil, i.e. Vegetable/Grapeseed Oil
  • 1/4 Cup Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • Zest (1) Large Lemon

Lemon Glaze

  • 1 1/4 Cups Powdered Sugar
  • Fresh Lemon Juice
  • Zest (1) Large Lemon

Instructions

Lemon Loaf Cake

  1. Preheat oven to 325F. Lightly grease a standard loaf pan and line with parchment paper. Set aside.
  2. In a medium mixing bowl, add the flour, baking powder, and salt. Lightly whisk to combine.
  3. In the bowl of stand mixer, add the cane/granulated sugar and the zest of (1) large lemon. Use fingertips to incorporate zest into sugar until sugar become fragrant and takes on a slight yellow appearance, about (30) seconds.
  4. Add the oil, yogurt and vanilla extract into bowl with lemon sugar. At medium speed (4 on stand mixer), mix ingredients together for (1) minute. Batter will take on the appearance of thickened hollandaise sauce.
  5. Beat eggs into liquid mixture one at a time. Take care to ensure that each egg is fully incorporated into batter before the next one is added.
  6. With the mixer running at low speed (2 on stand mixer), slowly pour in half of the flour mixture into batter, followed by the lemon juice and ending with the second half of flour mixture.
  7. Stop mixer and with a spatula scrape the sides and bottom of bowl to help incorporate any unmixed ingredients into batter.
  8. Mix lemon loaf cake batter for an additional (30) seconds at low speed.
  9. Pour batter into prepared loaf pan and bake for 60-70 minutes. Lemon loaf cake is ready when a toothpick inserted into the center comes out clean.
  10. Allow cake to rest in pan for at least (10) minutes before transferring to a cooling rack to cool completely to room temperature.

Lemon Glaze 

  1. Use a fine-mesh sieve to sift powdered sugar into a medium mixing bowl.
  2. Add the zest of (1) large lemon into sifted powdered sugar.
  3. Whisk lemon juice a little at a time into sugar-zest mixture until a thick but pourable consistency is achieved. I ended up using 1 tablespoon + 2 Teaspoons of fresh lemon juice.

Assembly

  1. Transfer lemon glaze into a measuring cup or large mug/cup.
  2. Place cooled lemon loaf cake onto serving platter.
  3. Evenly pour lemon glaze over lemon loaf cake.
  4.  Slice and serve.

Notes

  • Lining the loaf pan with parchment paper will make removable of cake more seamless.
  • Use fresh lemon juice as this will provide the most natural lemon flavor in lemon loaf cake.
  • Add lemon juice a little at time when making lemon glaze, whisking after each addition. The goal is end up with a thick but pourable glaze that will coat the top of lemon loaf cake.
  • Placing a piece of parchment paper on serving platter before adding lemon loaf cake will protect the surface of platter and catch any of the glaze that drips off cake.
  • Lemon loaf cake is even better the next day. Leftover cake maybe stored in the refrigerator for 2-3 days or in the freezer for up to (1) month if sliced and tightly wrapped in plastic wrap.
  • Looking for more lemon deliciousness, check out my recipe for Lemon Curd Cupcakes.

Find it online: https://nourishedendeavors.com/lemon-loaf-cake/