Moist Lemon Loaf Cake
Moist Lemon Loaf Cake
Ingredients
For the Loaf Cake
- 150 g granulated sugar, (3/4 cup)
- 4 tablespoons lemon zest
- 159 g butter, (11 tablespoons + 1 teaspoon, approximately), softened
- 50 g oil, (3 tablespoons + 2 teaspoons)
- 250 g eggs, (5 large eggs), at room temperature
- 125 g whole milk, (1/2 cup + 2 tablespoons), at room temperature
- 250 g all-purpose flour, (2 cups)
- 2 1/2 teaspoons baking powder
- 1/3 teaspoon salt
For the Lemon Syrup
- 60 g lemon juice, (4 tablespoons)
- 60 g water, (4 tablespoons)
- 60 g sugar, (1/2 cup)
For the Lemon Glaze
- 1 1/2 tablespoons lemon syrup, from prepared syrup
- 40 g powdered sugar, (1/3 cup)
Instructions
- 1
Preheat your oven to 328 F (165 C). Grease and flour a loaf pan, or line with parchment paper.
⏱️ 5 min•🌡️ 328
- 2
In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until the sugar is fragrant and moist.
⏱️ 3 min
- 3
Add the softened butter to the lemon sugar mixture. Cream together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Gradually add the eggs, one at a time (or in 5-6 small additions if using a scale measurement), mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 2 min
- 6
Add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk and oil. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.
⏱️ 5 min
- 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min
- 8
Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
⏱️ 65 min•🌡️ 328
- 9
While the cake is baking, prepare the Lemon Syrup. In a small saucepan, combine the lemon juice, water, and sugar. Simmer over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat.
⏱️ 5 min
- 10
Once the cake is out of the oven, immediately pour the warm lemon syrup evenly over the warm cake. Let the cake cool in the pan for about 10-15 minutes.
⏱️ 15 min
- 11
While the cake is cooling slightly, prepare the Lemon Glaze. In a small bowl, whisk together 1 1/2 tablespoons of the prepared lemon syrup with the powdered sugar until smooth. Add a tiny bit more syrup if needed to reach a pourable consistency.
⏱️ 3 min
- 12
Once the cake has cooled slightly (but is still warm), carefully invert it onto a wire rack to cool completely. Once completely cool, drizzle the lemon glaze over the top of the loaf cake.
Kitchen Tools
Nutrition Facts (per serving)
Moist Lemon Loaf Cake
For the Loaf Cake
- 150 g granulated sugar, (3/4 cup)
- 4 tablespoons lemon zest
- 159 g butter, (11 tablespoons + 1 teaspoon, approximately), softened
- 50 g oil, (3 tablespoons + 2 teaspoons)
- 250 g eggs, (5 large eggs), at room temperature
- 125 g whole milk, (1/2 cup + 2 tablespoons), at room temperature
- 250 g all-purpose flour, (2 cups)
- 2 1/2 teaspoons baking powder
- 1/3 teaspoon salt
For the Lemon Syrup
- 60 g lemon juice, (4 tablespoons)
- 60 g water, (4 tablespoons)
- 60 g sugar, (1/2 cup)
For the Lemon Glaze
- 1 1/2 tablespoons lemon syrup, from prepared syrup
- 40 g powdered sugar, (1/3 cup)
Instructions
- 1
Preheat your oven to 328 F (165 C). Grease and flour a loaf pan, or line with parchment paper.
⏱️ 5 min•🌡️ 328 - 2
In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until the sugar is fragrant and moist.
⏱️ 3 min - 3
Add the softened butter to the lemon sugar mixture. Cream together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Gradually add the eggs, one at a time (or in 5-6 small additions if using a scale measurement), mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 2 min - 6
Add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk and oil. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.
⏱️ 5 min - 7
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min - 8
Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
⏱️ 65 min•🌡️ 328 - 9
While the cake is baking, prepare the Lemon Syrup. In a small saucepan, combine the lemon juice, water, and sugar. Simmer over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat.
⏱️ 5 min - 10
Once the cake is out of the oven, immediately pour the warm lemon syrup evenly over the warm cake. Let the cake cool in the pan for about 10-15 minutes.
⏱️ 15 min - 11
While the cake is cooling slightly, prepare the Lemon Glaze. In a small bowl, whisk together 1 1/2 tablespoons of the prepared lemon syrup with the powdered sugar until smooth. Add a tiny bit more syrup if needed to reach a pourable consistency.
⏱️ 3 min - 12
Once the cake has cooled slightly (but is still warm), carefully invert it onto a wire rack to cool completely. Once completely cool, drizzle the lemon glaze over the top of the loaf cake.