Lemon Loaf Cake
🟢 Difficulty Level: Easy
⏱️ Total Time: 1 hour 15 minutes
🍽️ Servings: 8–10 slices
🔥 Calories: ~290 kcal per slice
This Lemon Loaf Cake is soft, buttery, and bursting with bright citrus flavor. The combination of lemon zest, juice, and a light soaking syrup makes every bite moist and tangy. It’s the perfect balance of sweet and zesty, ideal for afternoon tea, brunch, or a refreshing dessert any time of year.
🧂 Ingredients
🍋 For the Lemon Loaf Cake
- 4 eggs
- 150 g butter
- Zest of 2 organic lemons
- Juice of 1 lemon
- 100 g sugar
- 150 g whole cream
- 240 g all-purpose flour
- 8 g baking powder
- 1 pinch fleur de sel (or regular fine salt)
🍯 For the Lemon Soaking Syrup
- sugar
- lemon juice
- water
🍳 Equipment Needed
- Mixing bowls :
- Whisk :
- Rubber spatula :
- loaf pan :
- Small saucepan (for syrup) :
- Countertop Oven (in case you don’t have an oven) :
- Zester (or grater) :
👩🍳 Strp by Step instructions
Step 1: Prepare the Lemon Syrup
- In a small saucepan, combine sugar, lemon juice, and water.
- Bring to a gentle boil, then remove from heat and let cool. Set aside.
Step 2: Make the Cake Batter
- Preheat oven to 170°C (340°F). Grease and flour a loaf pan or line with parchment paper.
- In a bowl, mix sugar with lemon zest and softened butter until light and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the whole cream until smooth and combined.
- In a separate bowl, whisk together flour, baking powder, and fleur de sel.
- Gradually fold the dry ingredients into the wet mixture.
- Add the lemon juice and mix just until the batter is smooth and uniform.
Step 3: Bake
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Let the cake cool for about 10 minutes before unmolding.
Step 4: Soak the Cake
- While the cake is still lukewarm, brush or pour the cooled lemon syrup evenly over it.
- Let the cake absorb the syrup completely before serving.
☕ Serving Suggestions
- Dust with powdered sugar or drizzle with a simple lemon glaze.
- Serve alongside tea, coffee, or fresh berries.
- For extra freshness, top with candied lemon slices or lemon zest curls.
💡 Tips for the Perfect Lemon Loaf Cake
- Use room-temperature ingredients: Ensures smooth mixing and an even crumb.
- Don’t overmix: Once you add flour, mix only until combined to keep the cake tender.
- Zest before juicing: It’s easier and helps you get the most aroma from the lemons.
- Check for doneness early: Every oven varies, start checking at 50 minutes.
⚠️ Common Mistakes to Avoid
- Skipping the syrup: It’s what keeps the loaf ultra-moist and flavorful.
- Using cold butter or eggs: Makes the batter curdle or dense.
- Overbaking: Leads to a dry loaf, remove once the skewer comes out clean.
- Not cooling before slicing: The crumb needs time to set for clean slices.
❓ FAQ
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.
Q: How long does the lemon loaf cake stay fresh?
A: It keeps well for 3,4 days at room temperature when stored in an airtight container.
Q: Can I freeze it?
A: Yes! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight at room temperature.
Q: Can I make it gluten-free?
A: Substitute with a 1:1 gluten-free flour blend for great results.
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