Lemon Loaf Cake
Soft. Moist. Zesty. Sweet. This is everything a lemon loaf cake should be.It’s a moreish moist lemony sponge that comes together in one bowl and, topped with a fresh, zesty lemon glaze that goes all shiny and crackly once set, it’s one of those recipes you’ll want to make over and over again.
Equipment
- Large bowl
- Loaf tin
- Whisk
Ingredients
Lemon Loaf Cake
- Zest of two lemons
- 200 g white sugar
- 50 g melted butter
- 50 ml neutral oil (I use vegetable oil)
- 3 eggs
- 60 ml milk (I use whole milk, but any milk will do!)
- Juice of one lemon
- 1 tsp vanilla extract or paste
- 1/2 tsp salt
- 45 g natural yogurt
- 1 1/2 tsp baking powder
- 200 g plain flour (AP flour)
Lemon Glaze
- 120 g icing sugar
- Juice of 1/2 a lemon
Instructions
- Start by preheating an oven to 180°C (350°F).
- Then, grease and line a loaf tin and set aside.
- In a small bowl, combine the milk and juice of one lemon. Mix well and set aside (don’t worry if it looks a little clumpy).
- In a large bowl, combine the sugar and zest of two lemons. Rub the zest into the sugar between your fingertips until the sugar is fragrant and slightly damp.
- Pour in the melted butter and oil, then whisk for 3-5 minutes until light, fluffy, and pale.
- Add the vanilla extract and salt, then whisk until fully combined.
- Add the eggs in one at a time, whisking well between each addition until fully incorporated.
- Add half of the flour and gently fold until mostly combined.
- Next, add in the yogurt, followed by the milk and lemon juice mixture (again, don't worry if it looks a little clumpy) and mix until combined.
- Add the remaining flour and baking powder, then gently fold until no streaks of flour remain.
- Pour the cake batter into the prepared loaf tin.
- Optional: For a bakery-style finish, place around 10g of cold butter, cut into small batons, in a straight line down the centre of the batter, or drizzle a thin line of oil down the middle instead. This encourages the loaf to develop that classic bakery-style crack as it bakes.
- Bake at 180°C (350°F) for 45-55 minutes, or until golden brown and a toothpick inserted into the centre comes out mostly clean.
- Once baked, allow the cake to cool completely before glazing.
- To make the glaze: simply whisk together the icing sugar and lemon juice until it reaches a smooth, drip-able consistency.
- Pour half of the glaze over the cooled cake and allow it to set. Once set, pour over the remaining glaze and allow it to set completely. Double glazing adds extra lemon flavour and creates that beautiful crackly finish.
- Now, simply slice, serve, and enjoy!!
Notes
- Let the lemon glaze fully set before serving to give you that perfectly crackly texture.
- You can also replace the lemon for orange or lime for a fun twist on a classic!!
- You can add a line of 10g of butter or oil to the middle of the loaf before baking for that classic bakery style look.
- The recipe video is on my TikTok and IG - please tag @aceofspoons_ if you make this recipe