lemon loaf cake

we might have six more weeks of winter to go, but i’m ushering in spring with this decadent and buttery lemon loaf cake. this cake is sweet, yet bursting with fresh lemon flavor and topped with an extra tart lemon glaze. the lemon glaze sets beautifully, offering a burst of citrus flavor in each bite. it can be prepared and enjoyed year-round, but is particularly suited for the spring (or easter) and summer months. while this lemon loaf cake is delicious served as is, it can also be dressed up with spoonfuls of whipped cream and mixed berries. this helps the butter and sugar cream properly, and ensures a consistent, tender cake crumb. inspired by this lemon yogurt pound cake, this lemon loaf cake uses small quantities of chemical leaveners (both baking soda and baking powder) and relies on the creaming method. substitute the lemon juice and zest with other citrus varieties, such as lime, orange or blood orange, grapefruit, or a combination of several. this cake is best served the day (or day after) it is baked.

leftovers can be wrapped tightly and stored at room temperature for 2 to 3 days. skip the glaze and wrap the cooled loaf cake tightly in plastic wrap, then cover with foil. allow to thaw (covered) at room temperature for 12 to 24 hours before glazing and serving. i love all things lemon and this loaf doesn’t disappoint. ???? such a lovely, light and fluffy lemon loaf recipe! i noticed you didn’t use vanilla extract so i added a tsp of it and the instructions don’t mention when to mix in the greek yogurt i added mine after i incorporated the eggs and before the flour mixture. the recipe does state when to add the yogurt in step 4: “over low speed, slowly add the flour mixture in three additions, alternating with two additions of yogurt, beginning and ending with flour.” you’re welcome to add a touch of vanilla extract, i didn’t feel like this particular cake needed it, but it def can’t hurt either! i haven’t personally tested this variation, but i don’t see why it wouldn’t work! a beautiful plate is a website dedicated to simplifying the art of cooking and sourdough bread.

when i was in college and about to spend hours in the library studying for a final or writing a paper, i would almost always make a pitstop at starbucks. sweet, moist and bursting with bright lemon, this lemon cake was the perfect motivation to get my work done. drop a dollop of softened butter in shortening to two 5.75-by-3-by-2-inch loaf pans and, using your hand or a pastry brush, smear it along the bottom and sides of the pans. then, sprinkle about a tablespoon of flour in each pan and tap it around until the whole pan is covered, tossing any flour that doesn’t stick. then, beat in the lemon zest and vanilla extract. this will aerate the dry ingredients and prevent clumping. when the loaves are done, remove them from the oven and let them cool in the pans for about 10 minutes.

while the loaves are cooling, mix the confectioners’ sugar, grated lemon zest and lemon juice in a small bowl. test kitchen tip: if you’d like to save one or both of the loaves for a later date, skip icing them. the loaves will last for about a week, so you can indulge for a while. any way you slice it, these lemon cake loaves are the best way to start the day. if you want to use store-bought lemon juice anyway, make sure it’s the frozen kind, and that the only ingredient is lemon juice. (if you do grab a bottle, use the rest of it up in these recipes that use lemon extract.) consider reducing the other liquid ingredients by a little less than 2 tablespoons to compensate.

ingredients nonstick cooking spray, for greasing ½ cup unsalted butter, softened, 1 stick 1 ¼ cups granulated sugar 3 large eggs, room temperature 1 cup ▢ 1 1/2 cups all-purpose flour ▢ 1 1/2 tsp baking powder ▢ 1 tbsp lemon zest ▢ 1/2 tsp salt ▢ 1/2 cup unsalted butter, room temperature ingredients ; 1⅓ cups (160g) unbleached all-purpose flour fluffed, spooned, and leveled ; ½ teaspoon diamond crystal kosher salt ; ¼ teaspoon, .

lemon loaf 3 large eggs 1 cup granulated sugar 1 cup (8 ounces) sour cream or greek yogurt (lite okay) 1/2 cup canola or vegetable oil 2 lemon loaf cups all-purpose flour teaspoon baking powder teaspoon baking soda teaspoon salt cup unsalted butter melted and at room for the lemon loaf cake 1 1/2 cups (195g) all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 6 tbsp (84g) unsalted butter, room, .

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