Lemon Loaf Cake

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Lemon Loaf Cake

Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes

Ingredients

*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!

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