Frosted Lemon Loaf Cake is a delightful treat that combines the zesty flavor of fresh lemons with a moist, tender crumb. Perfect for afternoon tea or as a light dessert, this cake is topped with a sweet and tangy lemon glaze that elevates it to a whole new level. Whether you’re a baking novice or a seasoned pro, this recipe will guide you through every step to create a delicious Frosted Lemon Loaf Cake that will impress your family and friends.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup buttermilk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your cake comes out easily.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon juice, and lemon zest until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix.
Step 6: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
Step 8: Glaze the Cake
Once the cake has cooled completely, drizzle the lemon glaze over the top. Let it set for a few minutes before slicing.
FAQs about Frosted Lemon Loaf Cake
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch. However, fresh lemons also provide zest, which adds extra flavor.
How should I store the Frosted Lemon Loaf Cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, consider refrigerating it for up to a week.
Can I freeze the Lemon Loaf Cake?
Yes! You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator before glazing and serving.
What can I serve with Frosted Lemon Loaf Cake?
This cake pairs wonderfully with a cup of tea or coffee. You can also serve it with fresh berries or a dollop of whipped cream for an extra treat.