Lemon Loaf Cake
This is the only lemon loaf cake recipe you'll need! It's moist and full of bright natural lemon flavor, then topped with a zesty lemon icing to finish it off. It's also easy to make and uses simple ingredients!
Equipment
Ingredients
Lemon Loaf Cake
- ½ cup sunflower oil, canola oil, or grapeseed oil
- ¾ cup white sugar
- 3 eggs
- 1½ Tbsp lemon zest
- 2 Tbsp lemon juice
- ½ cup milk of choice (regular or dairy free)
- 1 teaspoons vanilla extract
- 1⅔ cup all-purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
Lemon Glaze
- 1 cup powdered sugar (icing sugar)
- 1½ Tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp milk of choice (regular or dairy free)
Instructions
- Preheat oven to 350°F. Grease and line a 1 lb loaf pan (8.5 x 4.5) with parchment paper. If you leave some hanging over the sides, it will make it easier to remove the loaf later.
- In a large mixing bowl, use a whisk or a handheld mixer to combine oil, white sugar, and lemon zest. Mix in the eggs, milk, lemon juice, and vanilla extract.
- In another bowl, whisk together flour, salt, and baking powder. Slowly add the dry ingredients to the bowl of wet ingredients and mix until combined. Pour the batter into the loaf pan.
- Bake for 50-70 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Lemon Glaze
- Add all the glaze ingredients to a bowl (powdered sugar, lemon juice, lemon zest, and milk). Whisk until a glaze forms, then pour over the cooled loaf.
- Let the glaze set then slice and enjoy.
Notes
Measuring Flour: Properly measure your flour using either a kitchen scale or the scoop and level method.
Storage and Freezing Instructions:
Store the loaf in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To freeze, let the loaf cool completely (preferably not iced, as iced can be messy). Then wrap tightly in plastic wrap and then tin foil. Optionally, put it in a plastic freezer bag and then freeze for up to 2 months. Thaw at room temperature and then make the icing if the loaf wasn't iced yet.
Nutrition
Calories: 189kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 129mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg