Lemon Loaf Cake Recipe

I tried super easy Lemon Loaf cake twisted with crunchy almond flakes. Whole lemons juice is the base of this simple lemon cake batter that makes for an intensely flavored cake. It’s a family-friendly dessert.

This Moist Lemon Cake Recipe is tangy and super easy to make without any preparation! Each bite of this loaf cake is overflowing with lemon flavor. It’s one of my preferred evening or breakfast treats and everybody likes it.

This batter is made with freshly grated lemon zest and fresh lemon juice. And then after cooling down the pound cake you can top it with the most flavorful lemon coating or lemon icing cream or whatever you like.

This lemon cake isn’t dry and not fudgy, it’s perfectly moist, fluffy inside and crunchy outside top. It saves new for a couple of days! An ideal cake for each event. If you like lemon treats, you must check out this cake!

Lemon Loaf Cake Recipe

Recipe by Shaila KaziDifficulty: Easy

Prep time

10

minutes

Cooking time

35

minutes

This lemon cake isn’t dry and not fudgy, it’s perfectly moist, fluffy, tangy/citrus flavored inside and crunchy outside the top. Whole lemons juice is the base of this simple lemon cake batter that makes for an intensely flavored cake.

Ingredients

• For The Loaf Cake:
  ·        4 eggs
  ·        1/2 cup oil/butter (i used olive oil)
  ·        2/3 cup all-purpose flour
  ·        1/2 cup sugar
  ·        Pinch of salt
  ·        1 tsp baking powder
  ·        1 tbsp lemon zest
  ·        2 tbsp fresh lemon juice
  ·        1/2 cup full cream powdered milk
  ·        A handful of almond flakes

• For The Lemon Syrup:
  ·    3Tbsp lemon juice, about 1 lemon
  ·    3 Tbsp powdered sugar

• For The Lemon Frost: (Optional)
  ·    1 cup powdered sugar, sifted
  ·    1.5 Tbsp lemon juice
  ·    1 Tbsp milk

Directions

• Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan. You may also line the bottom with parchment paper if desired.
  With the mixer on medium-low speed, add the eggs one at a time, then beat until combined and creamy. 
• With the mixer on medium-low speed, add the eggs one at a time, then beat until combined and creamy.
• With the mixer on low, gradually add flour in 2-3 additions with egg mixture. Add and beat all other ingredients gradually until a good combined all together.
• Scrape the batter into the prepared loaf pan and bake for 30-35 minutes until the cake is golden brown and a toothpick comes out mostly clean. Baking times vary, so keep an eye on yours.
• Combine powdered sugar with lemon juice in a small bowl and cook on microwave until the sugar dissolves. At the point when the cakes are done, permit cooling for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. If you want more lemon flavor then spoon the lemon syrup over them. Allow the cakes to cool completely and serve.

Recipe Video

Notes

• Don’t leave the lemon zest that is the main thing that gives it the great lemony flavor! I generally utilize fresh natural lemons.
• For the best flavor use freshly squeezed lemon juice! Don’t use the bottled stuff, trust me fresh lemon juice tastes so much better.
• This cake would also taste great with lime juice or orange juice
• This cake keeps well covered at room temperature for up to 3-4 days.

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