Introduction
Indulging in a slice of glazed lemon loaf cake is one of life’s simple pleasures. This delightful dessert combines the bright and zesty flavors of lemon with a moist, tender crumb, making it perfect for any occasion. Whether you’re looking to impress guests at a gathering or enjoy a sweet treat with your afternoon tea, this loaf cake is sure to delight.
Detailed Ingredients with measures
– all-purpose flour: 2 cups
– granulated sugar: 1 cup
– baking powder: 2 teaspoons
– salt: 1/2 teaspoon
– unsalted butter: 1/2 cup (softened)
– large eggs: 3
– milk: 1/2 cup
– fresh lemon juice: 1/4 cup
– lemon zest: 2 tablespoons
– powdered sugar: 1 cup (for glaze)
– additional lemon juice: 2-3 tablespoons (for glaze)
Prep Time
Approximately 15-20 minutes is all you need to prepare this scrumptious lemon loaf cake. This includes measuring ingredients, mixing, and preparing your baking pan.
Cook Time, Total Time, Yield
The cook time for the lemon loaf cake is around 50-60 minutes. When combined with the prep time, the total time reaches about 1 hour and 15 minutes. This recipe yields one delicious loaf cake, which can be sliced into about 10 servings, perfect for sharing with family and friends.
Detailed Directions and Instructions
Prepare the Loaf Pan
Preheat your oven to 170°C (340°F). Grease a loaf pan with butter and line the base with parchment paper to prevent sticking.
Mix Dry Ingredients
In a medium bowl, combine plain flour, baking powder, and salt. Whisk them together to ensure an even distribution of the baking powder.
Mix Wet Ingredients
In a separate large mixing bowl, beat the eggs and sugar using an electric mixer on medium speed until the mixture is light and fluffy. Add the melted butter, lemon juice, and lemon zest, and mix until well combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
Pour into Pan
Transfer the batter into the prepared loaf pan, ensuring it is evenly spread.
Bake the Cake
Place the loaf pan in the preheated oven and bake for approximately 50-60 minutes, or until a skewer inserted into the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Prepare the Glaze
While the cake cools, mix together icing sugar and lemon juice in a small bowl until smooth and runny.
Glaze the Cake
Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides for a decorative finish.
Serve or Store
Slice the cake and serve or store it in an airtight container at room temperature for up to a week.
Notes
Ingredient Substitutions
You can substitute plain flour with gluten-free flour if desired, although this may affect the texture.
Adjusting Sweetness
Feel free to adjust the amount of sugar in the recipe according to your taste preference.
Lemon Zest Tips
Make sure to zest the lemons before juicing them for easier handling.
Storage Recommendations
The cake can also be frozen for up to 3 months; wrap it well to prevent freezer burn.
Cook techniques
Mixing Ingredients
Properly mixing the ingredients is crucial for achieving a light and fluffy texture in your lemon loaf cake. Cream the butter and sugar together until pale and fluffy, then gradually incorporate the eggs one at a time, making sure to mix well after each addition.
Zesting Lemons
To enhance the flavor of your lemon loaf, zest the lemons using a microplane or zester before juicing them. Be careful to only take the yellow part of the peel, as the white pith can be bitter.
Baking
Bake the lemon loaf in a preheated oven, ensuring that the temperature is accurate for an even rise. Avoid opening the oven door frequently, as this can cause the cake to sink in the middle.
Glazing
For a glossy finish, prepare a simple glaze with lemon juice and powdered sugar. Drizzle it over the cooled loaf for added flavor and an appealing appearance.
FAQ
Can I use other flavors instead of lemon?
Yes, you can substitute lemon with other citrus fruits like orange or lime, or even use vanilla for a different flavor profile.
How can I store the lemon loaf cake?
Store the lemon loaf cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Can I freeze the lemon loaf cake?
Yes, you can freeze the lemon loaf cake. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be stored for up to three months.
What can I serve with lemon loaf cake?
The lemon loaf cake pairs well with whipped cream, fresh berries, or a scoop of vanilla ice cream for a delightful dessert.
Conclusion
The glazed lemon loaf cake is a delightful treat that brings a zesty twist to the classic cake. Its vibrant flavor and moist texture make it perfect for any occasion, whether enjoyed with a cup of tea or as a sweet finish to a meal. The glaze adds a brilliantly shiny finish, enhancing both the taste and presentation. Baking this loaf is a rewarding experience that can brighten any day.
More recipes suggestions and combination
Lemon Poppy Seed Muffins
Combine the tangy flavor of lemon with the crunchy texture of poppy seeds for a delightful muffin that is sure to please.
Lavender Lemonade
Infuse your lemonade with lavender to create a refreshing drink that complements the citrus notes of the lemon loaf cake perfectly.
Lemon Blueberry Scones
Pair your glazed lemon loaf with blueberry scones that combine sweet berries with zesty lemon, perfect for brunch or afternoon tea.
Almond Flour Lemon Cake
For a gluten-free option, try making a lemon cake using almond flour for a nutty flavor that enhances the citrus tartness.
Coconut Cream Lemon Pie
Enjoy a rich and creamy dessert with a coconut twist that pairs nicely with the refreshing lemon loaf for a tropical touch.
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