Lovely Lemon Loaf

When you live in the mid-west, you suffer through cold winters that feel endless. Because of that, you miss the simple things in life. You miss the flowers, the sounds of birds chirping and most importantly, you miss seeing the sun! Yes, southerners, we miss the sun. I really can't wait for spring to finally arrive. A way for me to bring spring a little earlier is to make things I associate with spring. One of those things is this lovely lemon loaf cake. I call it a loaf cake and not a pound cake for one reason. It's technically not a pound cake. It doesn't have the pound ratio of ingredients that makes up a pound cake. So, loaf cake it is. This cake is so delicious! The bright, tart lemon flavor with the sweetness with some berries on the side, really sets this off. If you're feeling wild, add some whip cream or ice cream on the side as well. I wouldn't blame you. The texture of the cake is perfect. It's fluffy, moist and a fine crumb. Exactly what I want from a cake.

See how I do it with the video tutorial below and don't forget to subscribe to my channel for more great tutorials! Also, scroll all the way to the bottom for the full written recipe.


*Some mise en place includes: pre-heating the oven to 350°F. Zest and juice 2-3 large lemons. Butter and flour a loaf pan.

Sift all your dry ingredients together.


Combine your buttermilk and vanilla extract. I also added a couple of drops of almond extract, but that's totally optional.


Cream the butter and sugar for 5-7 minutes until light and fluffy. Add in the eggs one at a time. Scrape in between. Add in half the dry ingredients. Mix on low. Add in all the buttermilk mixture and mix on low. Scrape and add in remaining dry ingredients. Scrape. Fold in lemon juice and half the zest.


Bake for 45-55 minutes. I really only needed 49 minutes. Don't overbake! Good test is if it springs back when touched. Also, if a toothpick comes out with a little bit of crumbs. That's perfect. Let it cool in the pan for 10 minutes, then unmold. After it cools slightly, you can move it.



Make the syrup by boiling sugar and lemon juice for 5 minutes while whisking. Poke holes in the cake with a skewer and pour syrup all over.


Make glaze with lemon juice and confectioners sugar. Pour over the cake and put on remaining lemon zest. Enjoy with fruit, ice cream or whip cream!








Lovely Lemon Loaf

When you live in the mid-west, you suffer through cold winters that feel endless. Because... Desserts Lovely Lemon Loaf European Print This
Serves: 4 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 9 voted )


  • Cake:
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 1 tablespoon vanilla extract
  • Zest and juice from ½ lemon
  • Glaze:
  • Lemon zest from 1 lemon
  • Juice from 1 lemon
  • ¼ cup sugar


Preheat your oven to 350°F degrees. Prepare a loaf pan by lining it with parchment paper and spray with cooking spray. Set aside. With a mixer cream together the butter and sugar. Add in the eggs, 1 at a time. Scrape the bowl well. In a separate bowl sift together the flour, baking powder and salt. Add ½ of the flour mix to the butter mix and mix on low until just combined. Don't over-mix! Then add ½ of the milk. Mix on low, don't over-mix! Add the remaining flour mix. Don't over-mix. Take the bowl off the stand mixer and fold in the remaining milk and lemon zest. Bake for 40-50 minutes, or until a toothpick comes out with moist crumbs. In the mean time, combine the juice from 1 lemon with ¼ cup sugar. When the cake is done baking, take it out of the oven, and pierce holes in it with a knife – make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake. Enjoy!


Cover when not eating or the cake will dry out.

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