Moist Lemon Loaf Cake Recipe

Looking for a dessert that’s both refreshing and indulgent? Many lemon cakes can be dry and lack flavor. You need a moist lemon loaf cake that bursts with citrus goodness.

Imagine slicing into a cake that’s perfectly moist and tangy. The disappointment of dry, flavorless cakes can ruin your dessert experience. You deserve a recipe that delivers a delightful lemony treat every time.

Introducing the ultimate moist lemon loaf cake recipe! This recipe is easy to follow and guarantees a tender, flavorful cake with a zesty lemon glaze. Enjoy a slice and brighten your day with every bite.

Ingredients

For the Lemon Loaf Cake

• 210 grams (1 ¾ cups) all-purpose flour
• 14 grams (2 tablespoons) cornstarch (corn flour)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 120 grams (½ cup) warm milk
• 42 grams (3 tablespoons) fresh lemon juice
• 170 grams (¾ cup) room temperature unsalted butter
• 26 grams (2 tablespoons) unflavored vegetable oil (canola oil works well)
• 200 grams (1 cup) granulated sugar
• 1 ½ tablespoons lemon zest (zest of about 1 ½ medium lemons)
• 3 large eggs (room temperature)

For the Lemon Syrup

• 50 grams (¼ cup) granulated sugar
• 55 grams (¼ cup) fresh lemon juice

For the Lemon Glaze

• 125 grams (1 cup) icing sugar (powdered sugar)
• 21 grams (1 ½ tablespoons) fresh lemon juice

Instructions

Preparing the Oven and Pan

1. Preheat Your Oven: Start by preheating your oven to 160°C (320°F) with the fan on, also known as convection mode.
2. Prepare the Pan: Line an 8.5 x 4.5-inch loaf tin with baking paper. If your tin is slightly different in size, that’s okay. If it’s smaller, you might have a bit of extra batter, which can be used to make muffins. Lightly grease the tin with a homemade cake release to help the baking paper stick.

Sifting the Dry Ingredients

1. Mix Dry Ingredients: In a medium bowl, sift together 210 grams of all-purpose flour, 14 grams of cornstarch, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Use a whisk or fork to mix until well combined.

Combining the Wet Ingredients

1. Prepare Milk and Lemon Juice Mixture: In a small bowl, combine 120 grams of warm milk with 42 grams of fresh lemon juice. Stir gently and let it sit; it may start to curdle a little, which is perfectly fine.
2. Cream Butter and Sugar: In a large bowl, cream together 170 grams of room temperature unsalted butter, 26 grams of vegetable oil, 200 grams of granulated sugar, and 1 ½ tablespoons of lemon zest using a hand or stand mixer on medium-high speed. Beat for about 2 minutes until the mixture is light and fluffy.
3. Add Eggs: Add 3 room temperature eggs, one at a time, mixing well between each addition. Ensure each egg is fully incorporated before adding the next.
4. Incorporate Milk and Lemon Juice: Mix in half of the milk and lemon juice mixture. The batter might look a bit curdled, but that’s normal.

Mixing the Batter

1. Combine Dry Ingredients: Add half of the sifted dry ingredients to the batter and fold gently until just combined.
2. Add Remaining Wet and Dry Ingredients: Add the remaining milk and lemon juice mixture, followed by the rest of the dry ingredients. Fold everything together until just combined. Avoid over-mixing; the batter should be smooth with no large lumps or streaks of flour.

Baking the Lemon Loaf Cake

1. Pour Batter into Pan: Transfer the batter into the prepared loaf tin. Smooth the top with a spatula and gently tap the tin on the counter to remove any large air bubbles.
2. Bake: Place the tin in the preheated oven and bake for about 1 hour, or until a skewer or knife inserted into the center comes out clean.

Making the Lemon Syrup

1. Prepare Syrup: While the cake is baking, make the lemon syrup. In a saucepan, combine 50 grams of granulated sugar and 55 grams of fresh lemon juice. Heat over medium heat until the sugar has completely dissolved. Set aside.

Finishing the Cake

1. Cool the Cake: Allow the cake to cool in the tin for about 15 minutes. Then, carefully remove the cake from the tin using the baking paper and place it on a tray.
2. Apply Lemon Syrup: Brush the warm lemon syrup generously over the cake, including the edges and bottom. If you notice any cracks, pour syrup into them. Let the cake absorb the syrup and cool completely.

Preparing the Lemon Glaze

1. Mix the Glaze: In a small bowl, combine 125 grams of icing sugar with 21 grams of fresh lemon juice. Stir until the glaze reaches a thick consistency.
2. Glaze the Cake: Once the cake is completely cool, spread the glaze evenly over the top. Garnish with extra lemon zest if desired.

Enjoy Your Lemon Loaf Cake

This moist lemon loaf cake boasts a soft, velvety texture and a burst of lemon flavor that’s sure to impress. Perfect for afternoon tea or a special treat, it’s a cake you’ll want to keep in your recipe repertoire. Enjoy!

If you give this recipe a try, I’d love to hear your thoughts! Leave a review on my blog and share your experience.