Lemon Cake Recipe
If you love lemon desserts, then you will fall in love with this lemon loaf cake. I first made this cake two years ago while staying in our summer home with my siblings and their kids. It was a winner and vanished as soon as it was served, so I knew this recipe was a keeper! This lemon loaf is buttery, tender, moist, and it bursts with lemon flavor. I’ve added lemon juice and zest to the cake and a sweet lemon drizzle on top of the cake for an added zesty kick. What makes it so soft is that I’ve combined both all-purpose and cake flour together, so you get a fine and tender crumb. What makes it so moist is the generous amount of buttermilk in the recipe… and the rest is history.
You will start by creaming the butter and sugar for a few minutes. Then, add the dry and wet ingredients to the mixture, beginning and ending with the dry ingredients. It comes together quickly but takes its sweet time in the oven, which is totally worth it. Once totally cooled, drizzle with the lemon glaze and serve.
Lemon Loaf Cake
- 226 g unsalted butter softened
- 175 g granulated sugar
- 2 large eggs
- 110 g all-purpose flour
- 100 g cake flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk room temperature
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup icing sugar sifted
- 1 tbsp fresh lemon juice
- Preheat oven to 170°C. Spray an 8x5-inch loaf pan with baking spray with flour.
- In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, 2-3 minutes, stopping to scrape sides of the bowl.
- Add eggs and beat again.
- In another bowl, sift together flours, baking powder, and salt. And in a small bowl or measuring cup, whisk together buttermilk, lemon zest and juice, and vanilla.
- Slowly add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Do not overmix.
- Pour the batter into the prepared pan and bake for 30 minutes, uncovered. Then cover loosely with foil, and bake for another 30 - 40 minutes until a toothpick inserted in the center comes out clean.
- Let the loaf cool, then remove from the pan once completely cooled.
- Drizzle the lemon glaze over the cake and enjoy.
To make the lemon drizzle
- In a small bowl, whisk together the sifted icing sugar and lemon juice until smooth. Make sure it's completely dissolved with no lumps and pour immediately on the cake.
- If you don't have or can't find buttermilk, simply use full-fat milk instead with 1 tablespoon of vinegar. Leave it for 5 minutes and it will curdle and become sour like buttermilk. Make sure that the milk and vinegar combined are the same measurements mentioned in the recipe.
- You can store the cake in an air-tight container at room temperature for 3 - 4 days. Do not refrigerate as the cake will dry out from the inside.
Baking tools I used in this recipe: