Fingerlic's Lemon Loaf Cake
Ah, the brightness of citrus on a cloudy day! Our Lemon Loaf Cake is the perfect pick-me-up, bursting with the tangy sweetness of fresh lemons and the warmth of a cozy afternoon. Whether you’re a fan of citrusy flavors or just looking for a refreshing twist on traditional desserts, this cake is sure to become a new favorite.
A Symphony of Citrus
We’re obsessed with the way the brightness of lemon zest and juice pairs with the richness of butter and sugar. It’s a match made in heaven! And with a hint of vanilla to round out the flavors, this cake is a true masterpiece.
A Simple Recipe for a Show-Stopping Cake
Don’t worry, we won’t make you slave away in the kitchen for hours. Our recipe is quick, easy, and requires minimal effort. Simply mix together your dry ingredients, add in your wet ingredients, and pour into a greased loaf pan. Top with a crunchy lemon sugar topping and bake until golden brown.
Tips and Variations
Want to take your Lemon Loaf Cake to the next level? Try these tips and variations:
- Use high-quality, fresh lemons for the best flavor.
- Don’t overmix the batter – you want to preserve that delicate crumb!
- Substitute orange or lime zest for a different twist on the recipe.
- Make a batch of lemon glaze to drizzle over the top of the cake for an extra burst of citrus flavor.
The Recipe
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Lemon sugar topping (see below)
Lemon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 tablespoon grated lemon zest
Instructions:
- Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together softened butter, eggs, lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Top with lemon sugar topping.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice, Serve, and Savor!
Ready to brighten up your day with our Lemon Loaf Cake?
Happy baking, and don’t forget to share your creations with us on social media using #FingerlicCakesAndMore!
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