Lemon Loaf Cake
Today, we’re diving into one of my absolute favourites: Lemon Loaf Cake. It’s tangy, moist, and simply irresistible. Whether you’re enjoying it with your morning coffee or as a sweet treat after a day in the sun, this lemony goodness is sure to put a smile on your face.
Spring vibes are in full swing! As the sun shines brighter and days get warmer, I’m all about whipping up delicious treats that scream spring happiness.
Ingredients Needed
For the Cake:
- 2 lemons zested and juiced
- 1 cup unsalted butter
- 2 cups caster sugar
- 1/3 cup milk (plus a splash of vinegar to make buttermilk)
- 2 1/4 cups self-raising flour
- 1 tsp baking soda
- 2 large eggs
- 1 tsp vanilla extract (optional)
Icing:
- 1 cup icing sugar
- 2 tbsp lemon juice
Can I freeze lemon loaf cake?
For optimal results, I recommend freezing the lemon loaf cake without the icing. Once the loaf has completely cooled, tightly wrap it. You can store the loaf in either an airtight container or a freezer-safe resealable bag and freeze it for up to 3 months. When you’re ready to enjoy it, thaw the loaf in the refrigerator overnight and bring it to room temperature before adding the glaze or serving.
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How to make lemon loaf cake?
I’m totally obsessed with lemon loaf cake. It’s like my go-to whenever I want something easy and delicious. I mean, who can resist that zesty lemon flavor and that moist, fluffy texture? It’s just perfect for any situation – whether I’m chilling at home or having friends over. Plus, it’s so simple to whip up, which is a big win in my book. It’s safe to say that lemon loaf cake has a special place in my heart (and my stomach!).
Lemon Loaf Cake
Ingredients
For the Cake
- 2 lemons zested and juiced (£0.60)
- 1 cup unsalted butter (£0.84)
- 2 cups caster sugar (£0.20)
- 1/3 cup milk (plus a splash of vinegar to make buttermilk) (£0.05)
- 2 1/4 cups self-raising flour (£0.14)
- 2 large eggs (£0.52)
- 1 tsp baking soda
- 1 tsp vanilla extract optional
Icing
- 1 cup icing sugar (£0.16)
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 180 degrees Celsius. Prepare your loaf pan by greasing it with either oil or butter. You can use either an 8×4 inch or a 9×5 inch pan.
- Begin by making the wet batter. Cream together the butter and sugar until soft and slightly creamy. Then, add the eggs one by one, whisking until the batter becomes smooth and creamy. Optionally, incorporate the lemon juice and vanilla extract.
- In a separate bowl, combine the flour, lemon zest, and baking soda. Set this mixture aside.
- Gradually add the flour mixture into the wet batter, stirring until the batter becomes thick. To adjust the consistency, pour in 1/3 cup of milk.
- Transfer the cake batter into the prepared loaf pan and bake it in the preheated oven until fully cooked.
- As the loaf cools, get the icing ready. Mix the icing sugar and lemon juice until you reach a thick consistency. If necessary, include more lemon juice until you achieve the desired thickness. Heat in the microwave for 10-15 seconds to create a lovely white glaze, and mix well
- Once the loaf has cooled completely, drizzle the icing over the top, and garnish with extra lemon zest if desired.
- Slice, serve, and enjoy!