Lemon Loaf Cake, a from scratch moist lemon cake recipe with a quick and easy glaze. A fun recipe from my book, Kid Chef Bakes, a cookbook for kids, and recipe for all ages.
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In case you missed the announcement, my first cookbook, Kid Chef Bakes, will be available October 31st! You can check it out on Amazon and PREORDER NOW—> Kid Chef Bakes (<—link to see all the details on Amazon!)
Last week, I shared a recipe from the book, Soft Pretzel Sticks with Honey Mustard Dip. A lot of people asked for another recipe, so here you go! I gave everyone a choice on the Snappy Gourmet Facebook Page, and this Lemon Loaf Cake was the clear winner!
Love sharing these recipes with you! I put so much blood, sweat, and tears in this cookbook and hope you enjoy all the recipes like this Lemon Loaf Cake!
So glad you all picked this Lemon Loaf Cake, because it got rave reviews from my friends and family the numerous times I made it this summer.
It was also a hit at a recent local bake sale so I think you’re going to love it too!
This is just one of many great recipes in my book, Kid Chef Bakes. The book is less than $15 on Amazon (a bargain!) so be sure to pick up a copy for all the kids in your life who like to bake or for YOURSELF!
The book includes 75+ recipes including both sweet and savory such as cookies, cakes, pizza, bread, pies, pastries, and more! Perfect for kids 8-13ish who are learning and love to bake. However, the recipes are really great for ALL ages!
Seriously, you don’t need to be a kid to enjoy all the recipes in the cookbook like this Lemon Loaf Cake!
If you’ve ever been to Starbucks, you’re probably familiar with their Iced Lemon Pound Cake. This Lemon Loaf Cake is quite similar and since it will be fresh out of YOUR oven, you may even find it better!
Can I say it’s better than the Starbucks Iced Lemon Pound Cake, Yep, I think I did…
This Lemon Loaf cake is so easy to make partly thanks to it being baked in a bread pan. Making a cake in one pan can be a little less intimidating than a layered cake, but just as delicious!
I strongly recommend fresh lemons for this Lemon Loaf Cake instead of bottled lemon juice and dried lemon zest. It makes all the difference!
The cake is great as-is or serve with some fresh berries.
To start, you’ll need to grease and lightly flour a loaf pan. I used one that was about 8 1/2 x 4 1/2 x 2 1/2 inches. If you use a different size loaf pan, you may need to adjust the baking time.
I used butter to grease the pan, but you could also try shortening or nonstick spray. Lightly sprinkle some flour over the butter, then turn the pan upside down over the sink and lightly tap to remove the extra flour.
To get started on the cake, you’ll need to make “sour milk” for this recipe. If you’ve never made sour milk it’s easy! Stir together the milk and lemon juice and let it sit on the counter for about 10 minutes or until it starts to look lumpy and curdled a little. It’s ok if it’s a little lumpy, really.
While you’re waiting for the sour milk to sit, start mixing together the other ingredients.
Stir together the dry ingredients, flour, baking powder, baking soda, and salt in one bowl.
In another bowl, beat together the butter and sugar, add the eggs, vanilla, and lemon zest and beat until it’s all well combined.
To combine all the ingredients together, beat a little of the dry ingredients into the butter and sugar, then add a little of the sour milk. Alternate adding the dry ingredients and sour milk while beating.
Spread the batter evenly into your loaf pan and bake. While it’s baking prepare your glaze by whisking together the powdered sugar, lemon juice, and a little milk. Start off with just a little milk then add more as needed until the glaze is thick but spreadable.
If the glaze is too thin, add a little more powdered sugar. If it’s too thick, add a little more milk. May take a little while to get the right consistency.
When the cake is done baking, cool for a few minutes in the pan then remove and place on wire rack to finish cooling. When the Lemon Loaf Cake is completely cool, spoon the glaze on top.
Although in full disclosure, I do like this cake a little on the warm side even if that means the glaze melts a little. BUT it’s delicious at room temperature too and stores really well!
To show you how easy this Lemon Loaf Cake recipe comes together check out this quick video of us making it…
VIDEO (coming soon)
Hope you enjoy this recipe for these fabulous Lemon Loaf Cake! One of the best lemon cakes I’ve ever had! Delicious!
For 75+ other great recipes, be sure to reserve your copy of Kid Chef Bakes today!
Lemon Loaf Cake
Lemon Loaf Cake, a moist from scratch lemon cake with an easy glaze. Recipe is from my cookbook, Kid Chef Bakes.
- 1/3 cup milk (2% or whole)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon fresh grated lemon zest
- 3/4 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 1-3 tablespoons milk (2% or whole)
Preheat oven to 350 degrees F. Lightly grease and flour a 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
Make the sour milk. In a small bowl, add 1/3 cup milk and 2 tablespoons of lemon juice, stir to combine. Let sit about 10 minutes.
Mix the dry ingredients. In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
Cream the butter and sugar. In a large bowl, beat the butter with an electric mixer on medium speed for about 10 seconds, or until smooth. Beat in the granulated sugar until well blended and light and fluffy, about 2 minutes. Beat in the eggs, one at a time, beating after each egg is added. Beat in the vanilla and lemon zest.
Combine all ingredients. Alternate adding the flour mixture and the milk mixture to the butter mixture, beating on low after each addition, until the batter is just combined.
Bake the cake. Pour the cake batter into the prepared pan. Bake for 45-60 minutes, or until toothpick inserted into the middle comes out clean. Cool slightly, then remove the cake from the pan to finish cooling on a wire rack.
Make the glaze, In a medium bowl, whisk together the powdered sugar, 2 teaspoons lemon juice, and 1 tablespoon of milk. Whisk in more milk as needed until thick but spreadable. Spoon the glaze over the top of the cake, so it can drizzle down the sides.
SNAPPY TIPS: Be sure cake is cool before putting the glaze on top otherwise it may melt into the cake.
SNAPPY SUBSTITUTIONS: Instead of lemon juice and lemon zest, you can substitute lime or orange!
More sneak peeks in the book…