Lemon Loaf Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Category: Dessert
Ingredients
Scale
*For the cake:*
- 1/2 cup butter (softened, room temperature)
- 1 cup granulated sugar
- Zest of 1 lemon (about 1 tablespoon)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- Juice from half a lemon
- 2 eggs (room temperature)
- 1/2 cup buttermilk (room temperature)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
*For the simple syrup:*
- 1/3 cup water
- 1/3 cup granulated sugar
- Juice from half a lemon
*For the icing:*
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
*For the cake:*
- Grease an 11×6 loaf pan and preheat the oven to 350°F.
- In a food processor, combine lemon zest and sugar; process for 30 seconds.
- In a stand mixer, cream together softened butter and lemon sugar mixture until light and fluffy (3-5 minutes).
- Add vanilla and lemon extract. With the mixer on low, add eggs one at a time and the lemon juice.
- Mix in flour, baking soda, baking powder, and salt on low speed.
- Slowly pour in buttermilk and mix until everything is incorporated.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until fully baked through.
*For the simple syrup:*
- In a small pot, combine water and sugar; bring to a light boil for 1 minute.
- Stir in lemon juice and set aside.
- Let the cake cool for 15 minutes before removing it from the pan. Brush the simple syrup on the top and sides of the loaf cake.
*For the icing:*
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract.
- Drizzle the icing on top of the cake and serve! Enjoy your delightful lemon loaf!
