Lemon Loaf
This Lemon Loaf Cake is a moist lemon cake with a sweet lemon glaze! It's easy and full of lemon flavor - you'll be hooked at first bite!
Servings: 8
Calories: 450kcal
Equipment
- 8.5x4 Loaf Pan
Ingredients
- 1 ⅓ cup All Purpose Flour
- 3 tbsps Cornstarch
- 1 ¼ tsp Baking Powder
- ¼ tsp Ground Ginger
- ½ tsp Kosher Salt
- 2 tbsps Lemon Zest
- 1 cup Sugar
- 1 cup Unsalted Butter (room temperature)
- 2 tbsps Vegetable Oil
- 3 Large Eggs (room temperature)
- 1 ¼ tsp Lemon Extract
- 1 tsp Vanilla Extract
- 3 tbsps Whole Milk (room temperature)
White Chocolate Lemon Glaze
- 4 oz White Chocolate
- 4 tbsps Heavy Cream
- 1 tsp Lemon Extract
Instructions
- Preheat the oven to 350 degrees F. Spray a 8.5x4 inch loaf pan with nonstick baking spray and set aside.
- In a medium sized bowl, mix together the dry ingredients - flour, cornstarch, baking powder, ground ginger, and kosher salt.
- In a small bowl, make the lemon sugar. Combine lemon zest and sugar. Pinch together for about 3 minutes, until sugar becomes a pale yellow.
- In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter, vegetable oil, and lemon sugar and cream together on medium speed for 5 minutes. Then add eggs, one at a time.
- Add lemon extract and vanilla extract and continue to mix until combined.
- Add half of the dry ingredients into the bowl, then add the milk, and then the remaining dry ingredients. Mix until combined and smooth.
- Pour batter into the loaf pan and bake for 45-50 minutes, until a toothpick comes out clean. Allow the cake to cool in the pan for 5 minutes, then turn onto a wire rack to cool completely.
- Once cooled, make the white chocolate lemon glaze. In a small bowl, add 2 tbsps of heavy cream and white chocolate and microwave for 30 seconds. Whisk together until all chocolate is melted. If not fully melted, microwave for an additional 10 seconds. Whisk in remaining 1-2 tbsps of heavy cream and add lemon extract.
- Pour glaze on top of the loaf.
Notes
Substitutions
- Lemon Extract: if you've run out of lemon extract, you can use 2 tablespoons of lemon juice instead. For the best flavor, make sure it's fresh lemon juice as opposed to the bottled store bought stuff.
- Whole Milk: any milk can be used here whether that be oatmilk, cashew milk, almond milk etc.
- Gluten Free: use your favorite gluten free 1 to 1 baking flour.
- Cream butter, oil, and sugar together for the full 5 minutes! This makes sure that the cake is nice and fluffy by beating air into the butter. Once the butter mixture is a pale yellow, you can begin adding the eggs.
- For best results, be sure to use room temperature ingredients to prevent the batter from breaking. This specifically refers to using room temperature butter, eggs, and milk!
- When mixing the lemon zest and sugar, make sure to mix for at least 3 minutes to squeeze all of the lemon flavor out of the zest and into the sugar. It makes a huge difference!
- I recommend using a stand mixer but it's not mandatory for this recipe. You can use an electric hand mixer too!
- If you notice that the top of the cake is browning too quickly in the oven, cover the edges with a piece of foil and continue baking.
Nutrition
Calories: 450kcal | Carbohydrates: 44g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 245mg | Potassium: 68mg | Fiber: 1g | Sugar: 25g | Vitamin A: 820IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg