lemon loaf cake

It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You&#x27;re going to love this lemon pound cake recipe!

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

eggs

sugar

(8 ounces) sour cream

lemon zest

lemon extract,

all-purpose flour

baking powder

salt,

confectioners’ sugar

lemon juice,

Preheat oven to 350F. Spray a 9×5-inch loaf...

Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

To a large bowl, add the eggs, sugar,...

To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest, lemon extract, and whisk...

Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.

Add the flour, baking powder, salt, and stir...

Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.

Turn the batter out into prepared pan, smoothing...

Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 50 to 52 minutes, or...

Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan on top...

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

To a small bowl, add the confectioner’s sugar...

To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

Evenly drizzle glaze over bread before slicing and...

Evenly drizzle glaze over bread before slicing and serving.

Extra glaze can be spread on the cut...

Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.

Fluffy, tender lemon cake made in 1 bowl! Vegan and gluten-free and topped with a stunning 3-ingredient glaze. Perfect for spring and beyond!

Lemon Loaf Cake (Vegan/GF)

lemon

lemon juice

applesauce

avocado oil

maple syrup

Tbsp vanilla extract

almond flour

potato starch* ((not potato flour))

cornstarch*

tsp baking powder

tsp sea salt

½ tsp lemon zest

tsp vanilla extract

sugar,

Preheat oven to 350 degrees F (176 C) and line a standard-size loaf pan with parchment paper.

To a large mixing bowl, add lemon zest, lemon juice, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.

Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little bit of dairy-free milk. If too thin, add a little more almond flour.

Scoop the batter into the prepared loaf pan and spread it out evenly with a spatula. Transfer to the oven and bake for 35-40 minutes, or until the top is golden brown and an inserted toothpick comes out clean.

Let the cake cool completely in the pan — about 1 hour. Wash your mixing bowl to prepare glaze.

While the cake cools, make the glaze in the clean mixing bowl. Zest lemon and set aside. Whisk together vanilla extract and lemon juice, then begin adding sifted powdered sugar 1/4 cup (28 g) at a time, mixing until no lumps remain. Once all the powdered sugar is added, add zest and mix once more. Set aside.

Once the cake is completely cooled, remove from the pan and gently remove parchment paper. Place on a serving plate and, starting near one end of the cake, slowly pour glaze over the cake, letting it drizzle down the edges slightly.

Enjoy immediately with a cup of tea or some dairy-free milk! Store leftovers covered at room temperature for up to 2-3 days (we find it best within the first 1-2 days). Cake can be frozen for up to 1 month, ideally without glaze. Let thaw before slicing.

https://www.youtube.com/watch?v=aWAeRfI26MY

Fluffy, tender lemon cake made in 1 bowl! Vegan and gluten-free and topped with a stunning 3-ingredient glaze. Perfect for spring and beyond!

Full Recipe: https://minimalistbaker.com/lemon-loaf-cake-vegan-gf/
 
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Lemon Loaf Cake (Vegan/GF) | Minimalist Baker Recipes

Lemon poppy seed cake is a super easy lemon loaf cake recipe. This moist lemon cake is filled with poppy seeds and finished with a simple lemon icing. Note that this loaf cake needs to be cooled completely before glazing, and that it bakes at a lower temperature so be aware when setting your oven!

Lemon Poppy Seed Loaf Cake

granulated sugar

lemons

almond meal

(1 tbsp plus 1 tsp) poppy seeds

¼ tsp baking soda

(½ tsp) kosher salt

freshly squeezed lemon juice

neutral oil

full fat sour cream,

eggs,

vanilla

A wee bit of softened butter

powdered sugar

Preheat the oven to 325°f / 160°c. Grease and line a (9”x4”x4” / 23x10x10cm) pullman pan or a 9”x5” loaf pan, extending the parchment paper over the sides to form a sling.

In a medium bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your hands to help release the oils and flavour the sugar. Add the flour, almond meal, poppy seeds, baking powder, baking soda and salt, and whisk to combine.

In a separate bowl, whisk together the lemon juice, oil, sour cream, eggs, and vanilla. Add to the bowl with the dry ingredients and whisk to combine, then switch to a spatula and give a few folds to ensure there are no dry spots in the batter.

Transfer the batter to the prepared loaf pan, and if desired, pipe a thin line of softened butter directly down the middle of the cake to encourage it to crack evenly. Alternatively you can dip a knife in melted butter and run it down the middle too. I use the piped butter method.

Transfer the pan to the oven and bake for 1 hour and 15 minutes, until the cake is golden and a skewer inserted into the middle comes out clean. Allow to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.

Combine the glaze ingredients in a small bowl and mix well to combine. Brush onto the cooled loaf cake using a pastry brush, leaving it to dry slightly then adding more glaze if you like.

Cut using a sharp knife. Store leftovers lightly wrapped at room temperature for up to 3 days.

this is a beautiful recipe, Erin! delicious and just the right amount of poppy seeds a and zing :) I also think a lovely tip to brush the glaze all over rather than pour. xx

I love lemon poppyseed cake and this is going to be my new go-to recipe! Super easy for it to come together and the taste is just delicious.

This was delicious and super easy to whip up! I wanted a little smaller loaf so made 2/3 recipe in an 8x4" small loaf tin - perfect! The crumb is so plush and moist, and I got a perfect split down the middle from your piped butter trick :)

So easy and soooo delicious! Even better on the next day (but so hard to stop eating piece after piece!) 
Thank you for the recipe!)

Came here from Instagram story, so happy I did! Was absolutely delicious!

Made today, exactly as written, and I wouldn't change a thing! I don't usually even like loaf cakes/breads, but I think the almond meal and sour cream takes this to another level. I want to make all the things with this base recipe. Trying tangerine next! Also appreciate measurements by weight.

This loaf was delicious, moist and super easy to prep.
I also tried baking an orange version since I love it and it was amazing. (I just replaced the lemon zest and juice for orange)

So perfect!! Made this yesterday and it was a HIT! So lemony. I was skeptical of the almond meal but I trusted Erin (as always) and it made the loaf! The glaze is amazing and the butter tip is life changing

Hi Erin,

Thanks so much for the recipe.  I baked in a slightly larger, shallower tin for 1hr at 170 and it was perfect!

Quick question:  Do you think this will freeze well?

Thanks again for the recipe!!

https://www.youtube.com/watch?v=_DvURMNY1FA

Lemon poppy seed cake is a super easy lemon loaf cake recipe. This moist lemon cake is filled with poppy seeds and finished with a simple lemon icing

See recipe here: https://cloudykitchen.com/blog/lemon-poppy-seed-cake/

A quick and easy tasty Lemon Pound Cake made with fresh lemons and lemon zest and topped with a tangy two-ingredient lemon glaze.

Lemon Pound Cake Recipe

all purpose flour

salt

butter

eggs room temperature

sour cream

Preheat oven to 350 degrees.  Grease an 8&#215;4 inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt.  Using a hand mixer or stand mixer, beat the butter and sugar together until creamy.

Reduce the mixer speed to stir.  Add the eggs one at a time, mixing just until barely incorporated. Scrape down the sides of the bowl and the beater several times.  Add the lemon juice and lemon zest, mixing just until slightly incorporated.

Keeping the mixer on low speed, add the dry ingredients and the sour cream alternating between the two.  Pour the cake batter into the prepared pan.

Bake in a preheated oven for about 45-55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.  Remove from the oven and cool for 10-15 minutes before inverting.  Carefully invert the cake onto a cooling rack. Let the cake cool for about 1 hour. 

Whisk the powdered sugar and lemon juice together until smooth.  Drizzle or brush over the cooled cake. 

Nothing better than a lemon treat during spring! This lemon cake has the perfect texture!

This lemon cake looks perfect! What a great spring treat. Will be great with a cup of tea.

I'm a big fan of lemon in baking and love the sound of this cake - the sour cream sounds like a great pairing with the lemon.

This was amazing served as dessert with some whipped cream and berries. The lemon flavor was just the right amount of lemony. Everyone loved it, will be making again!

This Lemon Pound Cake is seriously making me hungry!

I made an extra for my neighbor as a thank you for everything she does for us and she already called asking for the recipe, haha! I'd say it was a definite winner.

I go crazy over the lemon flavor desserts. This pound cake is a must make for our breakfasts!

I love a good lemon dessert this time of year! Great sweet treat for Summer!

I love a good lemon dessert recipe and this did not disappoint! So delicious and loved by everyone that tried it. Thank you!

Such a delicious treat I look forward to every time we make it!

So delicious and lemony! I especially love the lemon glaze!

So quick and easy too make, and perfect sliced up for our bake sale, absolutely delicious!

This and a cup of tea is/was mine and my wife perfect afternoon treat - thanks for the delicious recipe

Count me in the lemon lovers club! This pound cake is so good, especially with all that wonderful glaze. YUM

Yummm! So easy and lemony delicious! A true classic...thanks for sharing!

I love all that lemon flavor! This pound cake looks absolutely amazing, especially with that drizzle over the top. Yum!

I made this pound cake over the weekend and it was a hit with the whole family! Full of fresh flavor and so delicious!

Made this for a midday treat and it turned out perfect! Light, fluffy and delicious; exactly what I needed to cure my sweet tooth!

I am always up for a good lemon dessert! This looks perfect. :)

That sweet drizzle over the lemon pound cake is to crave for! Love a good lemon pound cake slice with my coffee!

Lemon is my favourite flavour cake, the drizzle really makes it special. I love that this is made in a loaf tin, easier to cut!

I love all things lemon!  This was easy, delicious and so beautiful!

I love this recipe its the best lemon cake I ever came across thank you so much

What a great recipe! Fresh lemon is my FAVORITE, and I love that this luscious pound cake recipe features both fresh lemon and the flavorful zest. Perfect timing for holiday baking, and thanks for including the freezing directions so I can bake it ahead of time. Another winner from Small Town Woman!

I love a lemon loaf cake! And this was perfectly moist and had a great lemon flavor. Thank you for sharing!

Question? Can this recipe be doubled into an angel food tube pan and be able to make a fuller cake? If so how long would it bake for?

This lemon pound cake looks so buttery and delicious. I love a light lemon dessert with a great glaze. I can’t wait to try this!

Your lemon pound cake recipe is a winner! The cake turned out moist, fluffy, and bursting with tangy lemon flavor. The step-by-step instructions were easy to follow, and the end result was absolutely delicious. It's a perfect treat for any occasion. Thank you for sharing this delightful recipe!

Can't go wrong with lemon pound cake! The added lemon zest makes it that much better,

thanks for this recipe. so glad you don't use any natural gums in your recipes.

Oh my, this lemon cake recipe was amazingly delicious! The texture and the topping were spot on. Perfect for an afternoon treat! Loved it!

This look so yummy and love how easy to do it as well. We used to do smething this for a while but stopped. Would love to do it again.

This lemon loaf cake is soft, velvety, super moist and is bursting with lemon flavour. Best part is, it&#39;s super easy to make! A soft lemon loaf is coated with a lemon syrup and topped with a thick lemon glaze - YUM!

Easy Moist Lemon Loaf

cornstarch (also known as cornflour in some countries)

1½ tsps baking powder

(omit

milk (full fat milk)

lemon juice (freshly squeezed)

unsalted butter (room temperature)

tbsp unflavoured vegetable oil (I use canola oil)

white granulated sugar

1½ tbsp lemon zest (about the zest of 1 and 1/2 medium sized lemons)

eggs (room temperature, size 7)

icing sugar (also known as powdered or confectioners sugar)

Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don&#39;t have a fan function) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the baking paper sticks better).

In a bowl sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside for now.

In a small bowl combine the warm milk and lemon juice. Mix until well combined and then set aside for now. It will start to curdle, which is normal.

In a large bowl cream together the butter, vegetable oil, sugar and lemon zest for 2 minutes until it&#39;s light and fluffy.

Next add in the eggs one at a time, mixing well in between each addition.

Next add in half of the milk/lemon juice mixture from earlier and mix until well combined. Once combined, take any remaining batter off of your mixer attachment/s and set aside as the rest of the mixing will be done by hand.

Next add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining milk/lemon juice mixture, and fold that in until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 2).

Pour the batter into the loaf tin, evenly spread it out and then bake for 1 hour, or until a skewer or butter knife comes out clean.

Once baked, allow it to cool for 15 minutes in the loaf tin, and in the meantime prepare the lemon syrup.

Lemon Loaf

In a small saucepan combine the sugar and lemon juice. Heat over a medium heat until the sugar is completely dissolved. Once done take it off the heat.

After 15 minutes, take the lemon loaf out of the loaf tin and place it on a tray. Cover the entire cake in the lemon syrup, including the bottom. Be gentle when moving the lemon loaf as it will still be warm at this stage and you don&#39;t want it to break. See video demonstration for how I cover my loaf in the syrup to prevent it from breaking. It may seem like a lot of syrup but be sure to use it all up!

Once coated in the syrup, let the lemon loaf completely cool. Once cooled make the lemon glaze.

Lemon Syrup

In a small bowl combine the icing sugar and lemon juice. Mix until well combined and you have a thick glaze consistency (see note 3 for different consistencies).

Once the lemon loaf has cooled, spread the lemon glaze over the top and top with more lemon zest (optional - the lemon zest is for decoration purposes).

Lemon Glaze

https://www.youtube.com/watch?v=38J0YpiglpU

RECIPE: https://cakesbymk.com/recipe/easy-moist-lemon-loaf/
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This lemon loaf cake is soft, velvety, super moist and is bursting with lemon flavour. Best part is, it’s super easy to make! A soft lemon loaf is coated with a lemon syrup and topped with a thick lemon glaze – YUM!

INGREDIENTS:

Lemon Loaf
▢1¾ cups (210 g) all purpose flour
▢2 tbsp (14 g) cornstarch - also known as cornflour in some countries
▢1½ tsps baking powder
▢½ tsp salt - omit if using salted butter
▢½ cup (120 g) warm milk - full fat milk
▢3 tbsp (42 g) lemon juice - freshly squeezed
▢¾ cup (170 g) unsalted butter - room temperature
▢2 tbsp (26 g) unflavoured vegetable oil - I use canola oil
▢1 cup (200 g) white granulated sugar
▢1½ tbsp lemon zest - about the zest of 1 and 1/2 medium sized lemons
▢3 large eggs - room temperature, size 7

Bake at 160 °C (320°F) with the fan on (convection mode) for 1 hour, or until a skewer or knife comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).

Lemon Syrup
▢¼ cup (50 g) white granulated sugar
▢¼ cup (55 g) lemon juice - freshly squeezed

Lemon Glaze
▢1 cup (125 g) icing sugar - also known as powdered or confectioners sugar
▢1½ tbsp (21 g) lemon juice - freshly squeezed
▢1 tbsp lemon zest for decorating the top - OPTIONAL

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The most velvety, soft LEMON LOAF cake I've ever had. Easy, moist lemon loaf recipe

Lemon Pound Cake recipe

230 grams (1 cup or 2 sticks) unsalted butter, softened

3 large eggs, room temperature

Zest of 2 large lemons, finely grated

60 ml (1/4 cup) fresh lemon juice (approximately 2 large lemons)

1 and 1/2 teaspoons baking powder

teaspoon salt

280 grams (2 cups) plain flour or all purpose flour

120 ml (1/2 cup) full fat

(1 and 1/2 cups) icing sugar or powdered sugar, sifted

Lemon zest, finely grated, to decorate

Lemon Pound Cake

Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.

In a large mixing bowl, add butter and sugar. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.

Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.

Add lemon zest, lemon juice, baking powder, salt and half of the flour. Start to mix on a low speed.

Then add remaining flour and milk. Mix on low speed until cake batter is smooth and creamy (but try not to over mix). It will be very thick.

Pour cake batter into your prepared tin and smooth the top. Bake for approximately 1 hour and 5 minutes or until a skewer inserted into the middle of the cake comes out clean or with just a few moist crumbs. If your cake is very brown after 50-60 minutes, loosely cover the top with aluminium foil.

Leave cake to cool completely on a wire rack.

Lemon glaze icingAdd icing sugar to a medium-sized bowl. Add 1 tablespoon of lemon juice and stir. If needed, add extra tablespoon of juice. You&#8217;ll want the icing to be fairly thick.

Spoon icing all over the top of the cake. Sprinkle over lemon zest. Cut into thick slices to serve.

Loved it. Definitely don't skip the glaze.

Absolutely loved the lemon cake however the icing/glaze didn’t seem right it could be an error on my part but it seemed a bit too sweet for me . The lemon cake is to die for

This recipe is lovely, but for european bakers, go for half the sugar.. a whole cup of it for 200 grams of flour is beyond insane.

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The most viewed lemon loaf cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine