Moist Lemon Loaf Cake Recipe
If you are searching for a delightful dessert that perfectly balances tangy brightness with tender sweetness, this Moist Lemon Loaf Cake Recipe is about to become your new favorite. The luscious lemon flavor shines through every bite, while the cake’s soft crumb practically melts in your mouth. Enhanced with a lemony syrup soak and a glossy glaze, this cake isn’t just a treat for your palate but also an inviting centerpiece for any occasion. Whether you’re a seasoned baker or trying your hand at something fresh, this cake offers a wonderfully rewarding experience that feels both comforting and celebratory.
Ingredients You’ll Need
Getting started with this recipe is easy because it relies on simple, accessible ingredients that come together to create amazing flavor, texture, and that characteristic lemony zing. Each component plays a key role, from the all-purpose flour that provides structure to the fresh lemon juice that delivers vibrant, natural brightness.
- All-purpose flour (1½ cups / 188g): The foundation of your loaf, providing the perfect crumb and structure.
- Baking powder (1½ tsp): Helps the cake rise beautifully and stay tender.
- Salt (¼ tsp): Enhances all the other flavors and balances the sweetness.
- Unsalted butter, melted (½ cup / 113g): Adds richness and moisture for a melt-in-your-mouth texture.
- Vegetable oil (¼ cup / 60ml): Keeps the loaf extra moist and tender, working alongside the butter.
- Granulated sugar (¾ cup / 150g): Sweetens the cake without overpowering the lemon’s tang.
- Lemon zest (2 tbsp): Intensifies the lemon flavor with fragrant citrus oils.
- Large eggs (2): Bind the ingredients and provide structure and stability.
- Warm milk (½ cup / 120ml): Helps create a smooth batter and tender crumb.
- Fresh lemon juice (varied amounts): Used throughout for syrup, soak, and glaze, delivering punchy citrus notes.
- Additional granulated sugar (¼ cup / 50g): For the lemon syrup soak, bringing moisture and shine.
- Powdered sugar (¾ cup / 90g): For the final glaze, adding sweetness and a beautiful finish.
How to Make Moist Lemon Loaf Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Then, grease a 9×5-inch loaf pan and line it with parchment paper for easy release. This first step ensures your cake bakes evenly and comes out effortlessly, preserving its tender texture and that perfect golden crust.
Step 2: Whisk Together the Dry Ingredients
In a bowl, combine the flour, baking powder, and salt. This step is all about layering the dry components evenly so the cake rises perfectly and boasts a consistent crumb. A light whisking ensures there are no clumps and your loaf will have a smooth batter.
Step 3: Blend the Wet Ingredients
In a separate, large bowl, whisk together the melted butter, vegetable oil, granulated sugar, and bright lemon zest. Add the eggs and beat until smooth for a luscious batter base. Next, stir in the warm milk and fresh lemon juice, which add moisture and tang for that signature lemon loveliness.
Step 4: Combine Dry Into Wet
Gently fold the dry ingredient mixture into your wet ingredients, being careful not to overmix. This delicate step preserves the air in the batter, contributing to the cake’s tender crumb and delightful rise without making it dense.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan and gently smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. During this time, your kitchen will fill with an irresistible citrus aroma that makes the wait oh-so-worthwhile.
Step 6: Make the Lemon Syrup
While the loaf bakes, prepare the lemon syrup by heating the additional granulated sugar with fresh lemon juice until the sugar dissolves completely. This syrup will soak into the warm cake to supercharge its moisture and bright lemon flavor.
Step 7: Soak the Loaf
Once the cake is out of the oven, let it cool for about 10 minutes. Then, poke holes all over the top with a skewer or fork and spoon the syrup over it. The cake drinks in this tangy liquid, making every slice delectably moist and bursting with lemon goodness.
Step 8: Glaze and Let Set
Finally, mix the powdered sugar with fresh lemon juice until you achieve a smooth glaze that’s pourable but not runny. Drizzle this luscious glaze over the fully cooled loaf, letting it set for a bit before slicing. This gives each bite a shiny, sweet, lemony finish that looks as good as it tastes.
How to Serve Moist Lemon Loaf Cake Recipe
Garnishes
To elevate your presentation, consider topping the cake with thin slices of fresh lemon or a sprinkle of lemon zest for a pop of color and extra zing. A few edible flowers or fresh mint leaves can also add a touch of elegance and freshness that complements the lemon flavors beautifully.
Side Dishes
This lemon loaf is spectacular on its own but also pairs wonderfully with a dollop of fresh whipped cream, a scoop of vanilla ice cream, or even a spoonful of Greek yogurt. For a fruity twist, try serving with fresh berries that emphasize the cake’s bright and fresh citrus notes.
Creative Ways to Present
Try slicing the loaf into petite finger-sized pieces for an afternoon tea, or arrange slices on a platter with a few pistachios or toasted coconut flakes to add texture contrast. If you’re feeling adventurous, turn the cake into mini trifle cups layered with lemon curd and cream for a stunning, crowd-pleasing dessert.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your leftover lemon loaf tightly in plastic wrap or store it in an airtight container. Keep it at room temperature for up to 3 days to maintain the cake’s moisture and freshness. The flavor actually settles and intensifies a bit after a day, making each slice even better.
Freezing
This Moist Lemon Loaf Cake Recipe freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil before placing them in the freezer. It will stay fresh for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a ready-to-enjoy treat anytime.
Reheating
If you want to enjoy the cake warm, which is absolutely delightful, pop slices in the microwave for about 15-20 seconds. This quick reheat revitalizes the loaf’s softness and aroma, making it taste just like freshly baked. Avoid overheating to prevent drying out this moist marvel.
FAQs
What makes this a Moist Lemon Loaf Cake Recipe?
The combination of melted butter, vegetable oil, warm milk, and a lemon syrup soak ensures this cake remains tender, soft, and bursting with moisture, setting it apart from drier versions.
Can I substitute ingredients if I don’t have fresh lemons?
While fresh lemon juice and zest are ideal for the brightest flavor, you can use bottled lemon juice in a pinch. Just keep in mind that fresh zest adds essential oils that can’t be replicated with extracts or bottled juice alone.
How long does the glaze stay fresh on the cake?
The lemon glaze is best consumed within 2 days as it may start to dry out or crack with time. Storing the cake in an airtight container slows this process and keeps the glaze appealing longer.
Is this recipe suitable for beginner bakers?
Absolutely! The instructions are straightforward and forgiving, making it a perfect recipe for anyone wanting to try baking a loaf cake with vibrant flavors and excellent results.
Can I make this cake vegan or dairy-free?
To adapt this Moist Lemon Loaf Cake Recipe, you can substitute the butter with a plant-based alternative and use a non-dairy milk like almond or oat milk. You’ll need an egg replacer as well, such as flax eggs, but note the texture may vary slightly.
Final Thoughts
This Moist Lemon Loaf Cake Recipe is a fantastic way to brighten up any day with the sunshine of fresh lemons layered in a tender, luscious loaf. It’s the kind of dessert that’s both impressive and approachable, making it a wonderful addition to your baking repertoire. Trust me, once you’ve tasted this cake, it will become a beloved classic you’ll want to share again and again!
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Moist Lemon Loaf Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10-12 servings) 1x
- Diet: Vegetarian
Description
This Moist Lemon Loaf Cake is a delightful and tangy treat perfect for any occasion. Infused with fresh lemon zest and juice, it offers a soft crumb and a luscious lemon syrup soak topped with a sweet lemon glaze. Easy to prepare and irresistibly flavorful, this cake is great for dessert, afternoon tea, or a refreshing snack.
Ingredients
Dry Ingredients
- 1½ cups (188g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 2 tbsp cornstarch
Wet Ingredients
- ½ cup (113g) unsalted butter, melted
- ¼ cup (60ml) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 tbsp lemon zest
- 2 large eggs
- ½ cup (120ml) warm milk
- 2 tbsp fresh lemon juice
Lemon Syrup
- ¼ cup (50g) granulated sugar
- 3 tbsp fresh lemon juice
Lemon Glaze
- ¾ cup (90g) powdered sugar
- 1½ tbsp fresh lemon juice (adjust for thickness)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and salt.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, vegetable oil, granulated sugar, and fresh lemon zest. Beat in the eggs one at a time until the mixture is smooth. Stir in the warm milk followed by the lemon juice to incorporate acidity and moisture.
- Combine: Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to avoid overworking the batter, which can result in a dense cake.
- Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50–55 minutes or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy to touch.
- Syrup: While the cake bakes, prepare the lemon syrup by heating granulated sugar and lemon juice in a small saucepan over medium heat. Stir continuously until the sugar is fully dissolved. Remove from heat and set aside.
- Soak: Once the cake is out of the oven, let it cool in the pan for 10 minutes. Using a skewer or fork, poke holes all over the top of the warm cake. Slowly spoon the lemon syrup evenly over the cake allowing it to soak through and keep the cake moist and flavorful.
- Glaze: After the loaf has cooled completely, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the lemon juice to reach your preferred glaze consistency. Drizzle this glaze over the cooled cake and allow it to set before slicing and serving.
Notes
- Make sure the milk is warm, not hot, to avoid curdling the eggs.
- The lemon glaze can be adjusted with more or less lemon juice depending on your desired thickness.
- Letting the cake soak in the lemon syrup while still warm enhances moisture and flavor.
- This cake keeps well at room temperature for up to 2 days, or refrigerated for up to 5 days.
- For a dairy-free version, substitute the milk with almond or oat milk and use a dairy-free butter alternative.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of the loaf)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: lemon loaf cake, moist lemon cake, lemon dessert, easy lemon cake, lemon drizzle cake
