Loaded Lemon Loaf Cake
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  • 1/2 cup whole milk
  • 1/2 tablespoon lemon juice
  • 2 1/2 tablespoon lemon zest
  • 3 3/4 average lemons
  • 2/3. While I like glaze and my Kids find it their favourite part of any cake I thought
  • 1 1/2 cups icing sugar
  • 3 tablespoons lemon juice
  • 1/2 tbs whole milk 1/2 tbs lemon juice Lemon Cake 1/2 cup unsalted butter, softened 1 cup sugar 2 eggs 3 1/2 tbs lemon juice 2 1/2 tbs lemon zest 1-1/2 cups all-purpose / plain flour 1 tsp baking powder pinch salt 1/2 cup buttermilk Lemon Glaze 1/2 cup confectioner's sugar 1 tbs lime blossom honey * optional 1tbs lemon juice Decoration lemon zest *optional Instructions Preheat oven to 350 F / 180C / 160C FAN / GAS MARK 4. Line a 9x5" loaf pan with foil or parchment paper, leave some overhang. In a medium sized bowl, gently whisk flour, baking powder and salt together. Set aside. In a large bowl or the bowl of your stand mixer, cream butter, zest and sugar together until light and fluffy. Beat in eggs, until combined followed by lemon juice. Alternate adding flour mixture and buttermilk and mix well after each addition. Be sure to not over-mix! Pour batter into prepared baking pan and bake for 30-40 minutes Loaf Cake is done when a toothpick inserted into the center comes out with just a few moist crumbs. Don't be alarmed if the sides become quite brown, it doesn't affect the taste whatsoever. Allow bread to cool for 10 minutes in pan before transferring onto a wire rack. During this time, whisk all glaze ingredients together in a small bowl. When on the wire rack, poke holes into the top of warm loaf with a toothpick or other small object. Drizzle the glaze on top of the bread and spread it around into the holes. When the glaze is half set sprinkle zest over loaf. Leave overnight or have a slice fresh and warm! Notes US Cup measurement used, 1 cup = 240ml This Loaded Lemon Loaf will stay moist and fresh for up to 5 days stored in an airtight container at room temperature. By Umm Hamza



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