Lemon Loaf Recipe

The Ultimate Moist Lemon Cake Recipe

If you love the tangy, sweet, and utterly refreshing flavor of lemon, then you’re in for a treat with this Moist Lemon Cake Recipe. Imagine a cake so fluffy, so moist, and so full of zesty lemon goodness that every bite feels like a celebration. This recipe is designed to give you all that and more, bringing a touch of sunshine to your kitchen with minimal effort. Inspired by the popular Starbucks Lemon Loaf, this homemade version is even better—bursting with fresh lemon flavor and made entirely from scratch.

Ingredients

Before diving into the baking process, let’s gather all the ingredients you’ll need:

For the Lemon Pound Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 Tbsp lemon zest
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 Tbsp lemon juice (about 1/2 lemon)
• ½ cup buttermilk (see below for substitution)

For the Lemon Syrup:

• ¼ cup lemon juice (about 1 lemon)
• 3 Tbsp powdered sugar

For the Lemon Icing:

• 1 cup powdered sugar, sifted
• 1 ½ Tbsp lemon juice
• 1 Tbsp milk

Instructions

1. Preheat and Prep:

Start by preheating your oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan thoroughly to ensure your cake comes out perfectly. If you’re worried about sticking, you can also line the pan with parchment paper.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. This step ensures that your baking powder is evenly distributed throughout the flour, giving your cake a uniform rise.

3. Cream the Butter and Sugar:

In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the unsalted butter and granulated sugar together at medium-high speed. Beat them until the mixture is pale and fluffy, which should take about 4-6 minutes. This process is crucial as it incorporates air into the batter, making your cake light and tender. Be sure to scrape down the sides of the bowl as needed.

4. Add the Wet Ingredients:

With the mixer running on low speed, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, beat in the vanilla extract and lemon juice until everything is well combined. Increase the speed to medium-high for a brief moment to ensure the mixture is smooth and homogenous.

5. Incorporate the Dry Ingredients and Buttermilk:

With the mixer on low, add about one-third of the flour mixture and mix until almost combined. Then, add half of the buttermilk and mix until just combined. Repeat this process with another third of the flour mixture, followed by the remaining buttermilk, and ending with the last third of the flour. This step-by-step addition helps to prevent overmixing, which can result in a tough cake. Beat until just incorporated, ensuring a smooth batter.

6. Bake the Cake:

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out mostly clean, with only a few moist crumbs attached. Remember, baking times can vary, so keep an eye on your cake as it bakes.

7. Prepare the Lemon Syrup:

While the cake is baking, prepare the lemon syrup. In a small bowl, stir together the lemon juice and powdered sugar until the sugar is completely dissolved. This syrup will infuse your cake with an extra burst of lemon flavor.

8. Apply the Lemon Syrup:

Once the cake is done, let it cool in the pan for about 15 minutes. Then, carefully invert the loaf pan and transfer the cake to a cooling rack. While the cake is still warm, brush the lemon syrup over the top and sides, allowing it to soak into the cake. This step ensures that every bite is bursting with tangy lemon goodness. Allow the cake to cool completely before applying the icing.

9. Make the Lemon Icing:

When the cake has cooled, it’s time to make the lemon icing. In a medium bowl, combine the sifted powdered sugar with 1 ½ Tbsp of lemon juice and 1 Tbsp of milk. Stir until smooth. The icing should be thick but pourable. If it’s too thick, add a bit more lemon juice; if it’s too runny, add a bit more powdered sugar.

10. Ice the Cake:

Pour the icing over the cooled cake, letting it drip down the sides. This final touch not only adds a beautiful finish but also enhances the lemon flavor.

Tips and Variations

To make this Lemon Cake Recipe even more delightful, here are a few tips and variations:

1. Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make your own. Combine 1/2 cup of milk with 1 ½ tsp of lemon juice or white vinegar. Let the mixture sit for a few minutes until it starts to curdle. This homemade buttermilk works just as well as the store-bought version.
2. Beating the Butter and Sugar: The longer you beat the sugar and butter, the better your cake will be. This process incorporates air into the batter, resulting in a fluffy and tender cake.
3. Fresh Lemon Juice: While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. However, for the most vibrant and authentic taste, fresh is best.
4. Flavor Variations: This cake is incredibly versatile. You can swap the lemon juice and zest for lime or orange to create different citrus flavors. Each variation offers a unique twist on the classic lemon cake.
5. Preventing Sticking: Some readers have mentioned that their cakes stuck to the pan. To prevent this, ensure your pan is well-greased or lined with parchment paper. In my experience, a well-greased pan should suffice, but parchment paper provides extra insurance.
6. Storing the Cake: This cake stores well at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. If freezing, wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn.

Serving Suggestions

This Moist Lemon Cake is perfect for any occasion. Serve it as a delightful breakfast treat with a cup of tea or coffee. It also makes a wonderful dessert, paired with fresh berries and a dollop of whipped cream. For a more indulgent option, serve slices of this cake with a scoop of vanilla ice cream. Its bright, tangy flavor also makes it a refreshing choice for spring and summer gatherings.

Conclusion

There’s something magical about a well-made lemon cake. Its bright, tangy flavor can lift your spirits and bring a touch of sunshine to even the dreariest of days. This Moist Lemon Cake Recipe is designed to do just that—provide a delicious, fluffy, and moist cake that’s easy to make and sure to impress. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and foolproof, ensuring you get perfect results every time. So, gather your ingredients, preheat your oven, and get ready to bake a cake that’s as delightful to make as it is to eat. Enjoy!