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by sanna last updated July 8, 2018 posted July 8, 2018 2 Comments

Lemon Loaf Cake- An Easy, Simply Decadent Lemon Cake

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This Lemon Loaf Cake is a simple, lightly indulgent cake that you can make for your everyday dessert. If you crave the nice and bright flavor of lemon, this lemon cake highlights the flavor beautifully, in a dessert that is easy and uncomplicated.

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Lemon Loaf cake is sliced and ready to be served.Lemon Loaf cake is sliced and ready to be served.This Lemon Loaf Cake is a simple, lightly indulgent cake that you can make for your everyday dessert. If you crave the nice and bright flavor of lemon, this lemon cake highlights the flavor beautifully, in a dessert that is easy and uncomplicated. #lemoncake #lemonloafcake #summercakes #lemon

Lemon Loaf cake is sliced and ready to be served.

Our two girls on their gadgets, my husband on his movie and me on my laptop. Such is our Saturday night scenario, when we are more unstructured, easier and out of routine.

It is nothing like our weekdays. On weekends, we let the girls stay up a little late. They get to use their gadgets, and I and my husband get a little peace to watch a movie and eat chips in bed.

Every so often, we take a little break from the usual. And it is nice.

Lemon Loaf Cake sliced into 4 cake pieces.

The same can be said with my baking. Day after day, baking, kneading, rolling dough, there are times when I just want to bake something less complicated.

After chocolate croissants, Kouign Amann and braided brioche, sometimes, something like this Lemon Loaf Cake is a much-needed breeze.

Lemon zests all grated for the making of lemon cake.

Making Lemon Loaf Cake

This cake is a cross between a lemon pound cake and a quickbread. And it is simple. No need for a mixer or a beater. With just a wire whisk and a rubber spatula as tools for your mixing, you’ll have this simply elegant cake while taking it easy.

Preheat oven to 350 f. Grease and flour a 9×5 inch loaf pan. In a large mixing bowl, whisk together eggs, sugar and salt. Do this for just about a minute. You just want the mixture to be foamy or bubbly without thickening up.

The first mixture of batter for the lemon loaf cake- a frothy, bubbly liquid.

Combine flour and the baking powder. Sift about 1/3 in a strainer or sifter then into the egg mixture. Whisk in the powders just until combined with the eggs.

Sift the flour mixture into two more batches, then whisk in just until incorporated. Whisk in the heavy cream.

Sifting the flour mixture through a strainer and into the batter of lemon cake.

Next, switch to a rubber spatula and fold in the melted and cooled butter. Pour the batter into the prepared pan. Bake at 350 F for 50-60 minutes.

You will know that the cake is ready if a toothpick inserted at the center of the cake comes out clean. The top will dome a bit with some cracks.

Lemon Loaf cake batter being poured in a 9x5 inch loaf pan.

A humble cake with the beautiful note of fresh lemon, a slice or two for your breakfast or daily dessert is a delight.

It may look plain and bare, but its the simplicity that will get you slicing another piece, then another.

Here is one for your easy, laid back kind of days.

Pointers For Making Lemon Loaf Cake

  • Your eggs should be at room temperature. They are less thick and can be mixed easily with the ingredients.
  • The heavy cream should be at room temperature too. If cold, the butter can harden once it meets the cold liquid in the batter, giving you little clumps.
  • Store leftover cake in a tightly covered container at room temperature.

Top view angle of Lemon Cake sliced and served.

Looking for more baking recipes? Check these out:

  • Blueberry Muffins
  • Chocolate Banana Bread
  • Chocolate Marble Cake
  • Earthquake Cake
  • Chocolate Chiffon Cake with Orange Chocolate Glaze
  • Chocolate Cake with Whipped Chocolate Cream Icing
  • Butter Tea Biscuits
Lemon Loaf cake is sliced and ready to be served.
4 from 1 vote
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Lemon Loaf Cake

This Lemon Loaf Cake is a simple, lightly indulgent cake that you can make for your everyday dessert. If you crave the nice and bright flavor of lemon, this lemon cake highlights the flavor beautifully, in a dessert that is easy and uncomplicated.
Course Dessert
Cuisine American
Keyword easy lemon cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 15 servings
Calories 205 kcal
Author sanna

Ingredients

  • 4 large eggs room temperature
  • 1 and 1/3 cups sugar
  • pinch of salt
  • grated zest from three lemons
  • 1 and 3/4 cups cake flour
  • 1/2 tsp baking powder
  • 1/2 cup heavy cream room temperature
  • 5 and 1/2 tbsp unsalted butter melted and cooled to room temperature

Instructions

  1. Preheat oven to 350 F. Grease and flour a 9x5 loaf pan. Tap out the excess flour. In a large bowl, whisk together eggs, salt and sugar for about a minute just until the mixture is bubbly. Add the grated zest and whisk together.

  2. Combine flour and baking powder in another bowl. Sift about 1/3 of the flour mixture into the egg mixture. Whisk by hand using a wire whisk to combine. Sift the flour mixture in two more additions. Whisk just until everything is combined. No need to overdo it.

  3. Whisk in the heavy cream. Switch to a rubber spatula and fold the melted butter. Pour the batter into the loaf pan. Bake in the center rack of the oven for 50-60 minutes. A toothpick inserted at the center of the cake should come out clean. The top should crown and crack. Transfer to a wire rack and let the cake cool slightly in the pan. Remove from the pan and let cool completely.

Recipe Notes

Recipe adapted from the book, Baking with Julia by Dorie Greenspan. Recipe by Norman Love.

Nutrition Facts
Lemon Loaf Cake
Amount Per Serving (15 servings)
Calories 205 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 71mg24%
Sodium 23mg1%
Potassium 55mg2%
Carbohydrates 28g9%
Sugar 17g19%
Protein 3g6%
Calcium 23mg2%
Vitamin A 320IU6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Tools in the Recipe:

  • Wire Whisk
  • Rubber Spatula
  • Mixing Bowls
  • Lemon Zester

Post contains affiliate links. See my disclosure page to learn more.

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Filed Under: All Baked Goods, Cakes

Reader Interactions

Comments

  1. Pamela Sims says

    April 12, 2019 at 9:48 am

    Tried this recipe and it was acceptable for a quick pound cake. Fortunately, I had all the ingredients on hand so it was easy to assemble. The cake was a little dry but flavorful.

    Reply
    • sanna says

      April 22, 2019 at 9:42 pm

      Hi Pamela! Thanks for trying the recipe and your feedback!

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Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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