Lemon Loaf Cake
 
Prep time
Bake time
Total time
 
Make a moist and fragrant Lemon Loaf cake that'll win your heart for sure. This recipe is my favourite thing from the blog and is something I bake ever so often with great results every time.
Author:
Makes: One 22cm Loaf
Ingredients
  • For the cake
  • • All Purpose Flour, 250 grams
  • • Baking Powder, 1 teaspoon
  • • Baking Soda, ½ teaspoon
  • • Light Brown Sugar, 125 grams
  • • Butter (At Room Temp.), 125 grams
  • • Eggs, 2
  • • Lemon Zest, of 1 large lemon or 2 small lemons
  • • Lemon Juice, 2 tablespoon
  • • Vanilla Essence, 1 teaspoon
  • • Milk, 100 ml
  • For the lemon glaze
  • • Icing Sugar, 1 cup or 110 grams
  • • Lemon Juice, 2 -3 tablespoons
Method
  1. Preheat oven at 180 degrees. Prepare your tin with my miracle cake release mix.
  2. Sieve flour, baking soda and baking powder and set aside to be used later.
  3. Whisk together butter and sugar until light and fluffy, this should take about 4-5 minutes with a mixer and longer with a hand whisk.
  4. In a separate jar, whisk milk and eggs until combined.
  5. Add the flour mix little by little to the butter+sugar mix. Simultaneously, keep adding the milk+eggs milk little by little too, so that that it forms a batter. By the end of this process, you will have a smooth batter. Make sure you don't use a mixer when mixing, only spatula or a big spoon.
  6. Add in the lemon juice, lemon zest and vanilla essence to the batter. Mix to combine.
  7. Pour the batter in your prepared tin and bake at 160 degrees for 35 minutes or until just golden on the top. Insert a skewer and if it comes out clean then your cake is ready.
  8. For your lemon glaze: Mix icing sugar and lemon juice using a spoon until mixed properly. Add in more icing sugar if you think the glaze is still transparent or not as white as in the picture. Don't be afraid to add icing sugar or lemon juice to fit the glaze to your taste. If you think the glaze is too thick add in a little bit of lemon juice, if you think it's runny, add in more icing sugar until you're happy.
  9. Drizzle the glaze all over your cake and let it run down the sides. This is one reason you should keep your glaze slightly thick, because if it's too runny it'll run down the sides and you won't have any left.
  10. Let the glaze cool down completely and solidify on the top slightly before slicing it.
  11. Store the cake covered with cling film in the refrigerator.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/lemon-loaf-cake/