Lemon Loaf Cake
A light and fluffy cake, with the bright refreshing flavor of lemon, finished with a sweet lemon glaze.
Servings: 11 Slices
Calories: 150kcal
Equipment
- Mixing Bowls
- Electric Hand Mixer
- Sifter
- Large Loaf Tin
Ingredients
For the Cake
- 1/2 Cup Butter melted
- 1 Cup Sugar
- 2 Eggs
- 1 1/2 Cups Flour
- 1 tsp Baking Powder
- 1/2 Cup Milk
- 1/2 tsp Salt
- 1 Tbsp Lemon Juice
For the Topping
- 1/3 Cup Sugar
- 5 Tbsps Lemon Juice
Instructions
- Preheat the oven to 325° Fahrenheit.
- In a mixing bowl, using an electric hand mixer, cream together the melted butter and sugar, until fluffy, about 2 minutes.
- Add in the two eggs, and cream again until fluffy, about one minute.
- Using a sifter, sift in the flour, baking soda, and salt. Cream together with the wet ingredients.
- Add in the milk and lemon juice, then mix the ingredients until just combined.
- Line the bottom of a large loaf tin with parchment paper, and pour the cake batter into the loaf tin.
- Place the cake into the oven and bake for 50 minutes. When 50 minutes is up, leave the cake in the oven, and increase the temperature of the oven to 350° Fahrenheit. Bake the cake for 10 more minutes.
- Remove the cake from the oven and let it cool for 10 minutes. Then take a knife and go around the edge of the cake to loosen it from the loaf tin.
- Flip the loaf tin over, and remove the cake from the tin. Remove the parchment paper from the bottom of the cake and place the cake on a cooling rack to cool.
- While the cake is cooling, prepare the topping by mixing together the lemon juice and sugar.
- Use a toothpick to poke a few small holes in the top of the cake. Then pour the lemon topping onto the top of the cake and use a knife to spread it across the top.
- Once the topping has set, you can slice the cake and enjoy the goodness!