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
Scale
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
