Ultimate Moist Lemon Loaf Cake

Ultimate Moist Lemon Loaf Cake

A bright, zesty, and perfectly moist lemon cake that’s ideal for any occasion. This fool-proof recipe delivers restaurant-quality results every time.

KEY INFO:

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12 slices
• Difficulty: Easy to Moderate
• Dietary: Vegetarian, Nut-free

EQUIPMENT NEEDED:

• 9×5 inch loaf pan (23×13 cm)
• Stand mixer or large mixing bowl
• Measuring cups and spoons
• Zester/grater
• Cooling rack
• Parchment paper

INGREDIENTS:

Cake:

• 3 cups (375g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1/3 cup (80ml) fresh lemon juice
• 2 tablespoons lemon zest (about 2-3 lemons)
• 1 cup (240ml) whole milk
• 1 teaspoon vanilla extract

Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons fresh lemon juice

METHOD:

1. Preheat oven to 350°F (175°C). Line loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, rub lemon zest into sugar until fragrant.
4. Beat butter and lemon sugar until light and fluffy (about 3-4 minutes).
5. Add eggs one at a time, beating well after each addition.
6. Mix in vanilla extract.
7. Gradually add flour mixture alternating with milk and lemon juice, mixing just until combined.
8. Pour batter into prepared pan, smoothing the top.
9. Bake for 55-60 minutes or until a toothpick comes out clean.
10. Cool in pan for 10 minutes, then remove to cooling rack.

CRUCIAL TIPS:

• Room temperature ingredients are essential for even mixing
• Don’t overmix the batter once flour is added
• Test doneness when cake is golden brown and slightly pulling from sides
• Make glaze while cake cools completely

STORAGE & VARIATIONS:

Storage:

• Room temperature: 3 days in airtight container
• Refrigerated: 1 week
• Frozen: Up to 3 months (unglazed)

Common Substitutions:

• Buttermilk instead of whole milk
• Greek yogurt for extra moisture
• Gluten-free flour blend (1:1 ratio)

Variations:

• Add 2 tablespoons poppy seeds
• Include orange zest for citrus blend
• Top with candied lemon slices
• Drizzle with white chocolate

TROUBLESHOOTING:

If cake sinks:

• Oven door was opened too soon
• Batter was overmixed
• Oven temperature was incorrect

If too dry:

• Overbaked
• Incorrect flour measurement
• Not enough liquid ingredients

The key to perfect texture is careful mixing and precise baking time. Watch for golden brown top and clean toothpick test.