Moist Lemon Loaf Cake
A soft, moist lemon loaf cake made with cake flour and yogurt, finished with a simple lemon glaze. Easy to make and perfect for brunch, spring entertaining, or dessert.
Servings: 12 servings
Cost: $15
Ingredients
- 3/4 cup unsalted butter organic
- 2 cups cake flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs organic
- 1/4 cup lemon juice fresh-squeezed
- 1/2 cup plain whole-milk yogurt
- 2 tsp lemon zest
Lemon Glaze
- 3/4 cup powdered sugar
- 3 tbsp lemon juice
- 3 tbsp granulated sugar
- 2 tbsp unsalted butter room temp
Instructions
- Preheat oven to 350°F. Butter a 9×5-inch loaf pan. For easy removal, line with parchment paper, then butter the parchment as well.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a measuring cup or small bowl, stir together the lemon juice and yogurt until smooth. Set aside.
- In a large bowl or stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
- Add the dry ingredients in three additions, alternating with the yogurt mixture in two additions, beginning and ending with the dry ingredients. Mix just until combined and smooth. Do not overmix.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake for about 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Lemon Glaze
- To make the glaze, microwave the lemon juice and granulated sugar for about 20 seconds, just until the sugar dissolves. Whisk in the powdered sugar and softened butter until smooth. Let the glaze thicken slightly, then spoon over the cooled loaf.
Notes
- Cake flour gives this lemon loaf cake the softest, bakery-style texture. If you don’t have cake flour, you can make your own cake flour using all-purpose flour and cornstarch.
- Fresh lemon juice is best for flavor. Bottled lemon juice won’t give the same bright, fresh taste.
- Let the loaf cool completely before glazing so the glaze sets instead of melting off.
- Letting the glaze thicken slightly before pouring gives a more visible finish, but it’s optional. The cake is still delicious even without the glaze.
- This lemon loaf cake tastes best about 30 minutes to 1 hour after baking, when it’s still slightly warm and extra moist.
Nutrition
Calories: 259kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 211mg | Potassium: 82mg | Fiber: 1g | Sugar: 11g | Vitamin A: 483IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 0.4mg
