What could be better than cake for breakfast? Let me answer that for you… not much! This Lemon Loaf Cake is the perfect sweet bite to make for breakfast, or have on the counter for company to snack on throughout the day. It has a bright, lemony flavor and is super moist and topped with a light icing. This is one recipe you’re going to want to make this spring and summer!
Disclosure: This post is sponsored by Baker’s Secret. As always, all opinions are my own.
Recipe tips:
Loaf pan: Using the right loaf pan is key to baking this cake correctly. You want a pan that will allow you to remove the cake completely without sticking and provide an even bake. I love using this Baker’s Secret’s loaf pan. The cake slid right out of the pan after it cooled and stayed so moist. I use so many of their pans but this one blew my mind!
Lemon flavor: This recipe uses lemon juice, lemon zest and lemon extract. If you’d prefer to exclude the lemon extract you can but it does help to enhance the flavor. Although lemon extract isn’t something you may have in your pantry, you can typically find it in most grocery stores in the baking aisle.
How to keep the cake moist: When I developed this recipe I wanted to make sure it would be soft and moist for a couple days. I specifically chose buttermilk because it adds a great flavor and really makes the cake soft. Another thing that helps is the simple syrup. It enhances the sweetness and lemon flavor but also helps to keep it moist.
This cake is really easy to make and perfect as a snack cake, for a brunch or even dessert if you’d like! If you’re lemon lover like me, check out these recipes! If you end up trying the recipe let me know your thoughts in the comments 🙂
Lemon Loaf Cake
Ingredients
For the cake:
- ½ cup butter room temperature. I prefer salted but you can use unsalted if you'd like!
- 1 cup granulated sugar
- zest of 1 lemon about 1 tablespoon
- 1 tsp vanilla extract
- ½ tsp lemon extract
- juice from half of a lemon
- 2 eggs room temperature
- ½ cup buttermilk room temperature
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
For the simple syrup:
- ⅓ cup water
- ⅓ cup granulated sugar
- juice from half of a lemon
For the icing:
- 1 cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
For the cake:
- Grease a 11×6 loaf pan, I prefer Bakers Secret because they never stick! (link above in the blog) Preheat the oven to 350°. Add lemon zest and sugar to a food processor and process for 30 seconds. In the bowl of a stand mixer add the softened butter and lemon sugar mixture. Cream for 3-5 minutes, or until light and fluffy. Add in the vanilla and lemon extract. With the mixer on low add in the eggs, one at a time, and the lemon juice.
- Add flour, baking soda, baking powder and salt and mix on low. Slowly pour in the buttermilk and mix until everything is incorporated. Pour the batter into the prepared pan and bake for 40-45 minutes or until baked through.
For the simple syrup:
- Combine the water and sugar in a small pot and bring to a light boil for 1 minute. Stir in lemon juice and set aside. Let the cake cool for 15 minutes before removing from the pan. Brush the simple syrup on the top and sides of the loaf cake.
For the icing:
- In a small bowl whisk together the powdered sugar, milk and vanilla extract. Drizzle on top of the cake and serve!