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Moist Lemon Loaf Cake Recipe

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★★★★★

4.9 from 111 reviews

This Moist Lemon Loaf Cake is a delightful, tangy treat featuring a soft, tender crumb infused with fresh lemon zest and juice. Perfectly balanced with a sweet lemon glaze and a zesty syrup soak, this cake is ideal for afternoon tea or a refreshing dessert.

Ingredients

Scale

Dry Ingredients

  • 1½ cups (188g) all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt

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

Syrup

  • ¼ cup (50g) granulated sugar
  • 3 tbsp fresh lemon juice

Glaze

  • ¾ cup (90g) powdered sugar
  • 1½ tbsp fresh lemon juice (adjust for thickness)

Instructions

  1. Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures a uniform leavening effect in the batter.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and lemon zest until the sugar begins to dissolve and the mixture is smooth. Add the eggs one at a time, beating well after each addition. Stir in the warm milk and fresh lemon juice to incorporate moisture and a bright citrus flavor.
  4. Combine: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing to keep the cake tender and moist.
  5. Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
  6. Syrup: While the cake bakes, prepare the lemon syrup by heating the granulated sugar and lemon juice in a small saucepan over low heat. Stir until the sugar dissolves completely to create a simple syrup.
  7. Soak: Once the cake is baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Using a skewer or fork, poke holes all over the top of the loaf, then spoon the warm lemon syrup evenly over the surface to soak into the cake, enhancing its moisture and flavor.
  8. Glaze: After the cake has completely cooled, whisk together the powdered sugar and lemon juice to create a smooth glaze. Drizzle this glaze evenly over the top of the loaf and allow it to set before slicing and serving for a sweet, tangy finish.

Notes

  • Ensure the warm milk is not too hot to avoid cooking the eggs when mixed.
  • Poking holes before applying syrup helps the moisture penetrate deeply for extra softness.
  • You can adjust the lemon juice in the glaze for desired thickness and tartness.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Bring cake to room temperature before serving if refrigerated.

Keywords: Lemon loaf cake, moist lemon cake, lemon glaze cake, easy lemon cake, citrus dessert

Find it online: https://bitesizedbenny.com/moist-lemon-loaf-cake-recipe/