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.
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.
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.
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.
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.
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.
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.
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
- 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
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.
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.
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 adapted from the book, Baking with Julia by Dorie Greenspan. Recipe by Norman Love.
Tools in the Recipe:
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