Lemon Loaf Cake
Looking for a moist loaf cake packed with lemon flavor? This recipe is so easy to make and topped with a sweet icing, it's perfect for brunch or to snack on!
Servings: 1 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 11x6 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!