Author: Susanne at dishwithme.com
If you love lemony things like I do, you really must try this lovely lemony loaf of love! Not only is is moist and delicious, but it is really easy to throw together. Most of the time spent making this super moist lemon loaf cake will be bake time.
This loaf of lemony goodness makes a great dessert, breakfast (with coffee!), or a brunch dish.
I love the flavor of lemon so much that I add lemon juice and lemon zest to, both, the batter and the glaze:) It’s zippy!
HELPFUL HINTS FOR SUPER MOIST LEMON LOAF CAKE
One batch of glaze for both loaves is really enough, but, if you really want it covered, you can easily double the glaze recipe.
Make sure the butter is room temperature.
DO NOT over bake, or your loaf of deliciousness will not turn out nice and moist. The toothpick should come out clean, but just on the verge.
GROCERY LIST
- All-purpose flour
- Baking powder
- Kosher salt
- Butter
- Granulated sugar
- Eggs
- Lemons
- Pure vanilla extract
- Milk
- Powdered sugar
LINKS TO RECIPES TO POSSIBLY PAIR WITH THIS ONE
A nice dinner to have prior to dessert might consist of this yummy COBB SALAD.
This SIMPLE LASAGNA SOUP RECIPE would, also, be nice.
** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you.**
LINKS TO PRODUCTS/EQUIPMENT USED FOR THIS RECIPE
Loaf pans like these are needed for this recipe.
This is my handheld electric mixer that I use for almost everything.
A Spatula is needed for scraping the sides of the mixing bowl.
A good set of mixing bowls are always necessary in a kitchen.
A baking tray is used to set the loaf pans on when baking.
Equipment
- 2 Non-stick loaf pans
- Handheld electric mixer
- Spatula
- Mixing bowls
- Baking tray
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Kosher salt
- 1 cup Butter real, 2 sitcks
- 2 1/4 cups Granulated sugar
- 4 medium Eggs
- 1 large Zest from 1 large lemon
- 1 large Juice from 1 large lemon
- 2 teaspoons Pure vanilla extract
- 1 cup Milk
- FOR THE GLAZE
- 1 cup Powdered sugar more if needed to thicken mixture
- 1 large Zest from 1 large lemon
- 1 large Juice from 1 large lemon
- 1 teaspoon Pure vanilla extract
Instructions
- Prepare loaf pans by rubbing lightly with butter, vegetable oil, or a non-flavored cooking spray and then lining with parchment paper. Set aside.
- Pre-heat oven to 350°F.
- In a mixing bowl, add flour, baking powder and Kosher salt. Whisk together. Set aside.
- In a separate bowl, using an electric mixer, cream together the butter and sugar. Add the eggs, lemon juice and zest from 1 lemon, and vanilla, mix together.
- Add half of the milk and half the flour mixture and mix just until blended. Repeat with the other half of the milk and flour mixture. Again, mixing just until blended.
- Split the batter between the 2 loaf pans. Place the loaf pans onto a baking tray. Bake in the pre-heated 350°F oven for 40-45 minutes, or until a toothpick inserted into the middle of the loaf comes out clean…but just to the point of clean. Do NOT overbake.
- Make the glaze while the loaves are baking. by combining the powdered sugar, lemon juice, lemon zest and pure vanilla extract.
- When the loaves come out of the oven, you can poke a few holes (12-15 ish), if desired, so that when you spoon the glaze over the top some of it drips down into the cake. This is purely an optional step.
- Let the loaves cool down for just a few minutes, remove the parchment paper, place them on a dish and spoon the glaze over the top.
- Enjoy!