Indulge in the rich flavors and moist texture of this Ultimate Lemon Loaf Cake. This recipe combines the zestiness of fresh lemon with a smooth, buttery base to create a dessert that’s both refreshing and satisfying. With a hint of vanilla and a splash of mineral water, each slice offers a delightful crumb and a burst of lemon flavor, complemented by a sweet, tangy icing.
Why You’ll Love This Recipe: This Lemon Loaf Cake is a perfect blend of sweet and tart, making it irresistibly delicious. The use of fresh lemon juice and zest ensures that every bite is infused with natural lemon flavor, while the butter and eggs provide a wonderfully soft and tender texture. The simple lemon icing adds a lovely finishing touch that enhances the loaf’s moisture and flavor.
Perfect Occasion: This lemon loaf is ideal for a variety of occasions. Serve it at brunches, afternoon tea parties, or as a light dessert after a family dinner. It’s also perfect for picnics and bake sales, where its refreshing flavor can truly shine. Celebrate spring and summer gatherings with this delightful cake that promises to be a crowd-pleaser.
Decoration Tips: To beautifully decorate your lemon loaf, consider adding thin lemon slices or lemon zest swirls on top of the icing for a chic and natural look. Edible flowers like violets or pansies can also add a splash of color and elegance. For a festive touch during the holidays, sprinkle a little edible glitter or sugar pearls.
Ingredients:
- 300g flour
- 250g sugar
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- A good pinch of salt
- 50 ml oil
- 50 ml milk
- 3 eggs
- 80 ml lemon juice
- 180 g soft butter
- 50 ml mineral water
- 50 g soft butter (for piping)
- 200g powdered sugar (for icing)
- A small dash of lemon juice (for icing)
Instructions:
- Preheat the oven to 160°C with a fan (or 180°C for top/bottom heat).
- In a mixing bowl, combine flour, sugar, lemon zest, baking powder, salt, oil, milk, eggs, lemon juice, and butter. Mix until smooth.
- Carefully fold in the mineral water; avoid overmixing to prevent sogginess.
- Transfer the batter to a greased loaf pan.
- Bake for approximately 1 hour. Use a stick test to ensure doneness.
- For the icing, blend powdered sugar with a dash of lemon juice until smooth. Generously spread over the cooled cake.
Enjoy this zesty and moist lemon loaf cake at your next gathering!
