Ingredients
Lemon Loaf Cake
- 330 g granulated sugar
- Zest of 2 large lemons
- 4 large eggs (room temperature)
- 160 g heavy cream (room temperature)
- 240 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 85 g vegetable oil
- 1 1/2 tsp vanilla bean paste
- 1 1/2 tbsp lemon juice
Lemon Glaze
- 150 g powdered sugar
- 4-5 tsp lemon juice
- 1/2 tsp heavy cream (optional, to thicken the glaze)
- Fresh lemon slices for decoration
Instructions
- Preheat and Prepare Pan: Preheat your conventional oven to 160ºC (320ºF). Line a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan with parchment paper, ensuring there is enough overhang on each side to lift the cake out easily once baked.
- Mix Sugar and Lemon Zest: In a mixing bowl, combine the granulated sugar and lemon zest. Rub them together thoroughly until the mixture resembles wet sand and the lemon oils are released, infusing the sugar with a bright citrus aroma.
- Add Eggs and Cream: Add the eggs to the sugar-zest mixture. Using a hand whisk, whisk until fully combined. Pour in the heavy cream and whisk again until smooth and incorporated.
- Sift Dry Ingredients: Place a sieve over the mixing bowl. Sift in the all-purpose flour, baking powder, and salt to avoid lumps, then gently fold the dry ingredients into the wet mixture.
- Add Remaining Wet Ingredients: Pour in the vegetable oil, vanilla bean paste, and lemon juice. Gently stir the batter until smooth and just combined, being careful not to overmix.
- Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan. Using a butter knife, drag a straight line down the center of the batter from one end of the pan to the other. This helps the cake bake evenly and rise properly.
- Bake the Cake: Bake in the preheated oven for 75 to 90 minutes. Check doneness by inserting a cake tester or toothpick into the center of the cake—when it comes out clean, the cake is done. Note that baking time may vary slightly depending on the size of your pan.
- Cool the Cake: Remove the pan from the oven and place it on a cooling rack. Let the cake cool for 10 minutes in the pan, then gently lift it out using the parchment paper overhang and allow it to cool completely on the rack.
- Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and optionally heavy cream to achieve a pourable glaze consistency. Adjust liquid amounts as needed.
- Glaze and Decorate: Place the cooled lemon loaf cake on a serving dish. Pour the lemon glaze evenly over the top of the cake and let it set. Optionally, decorate with fresh lemon slices once the glaze has fully set for a beautiful presentation.
Notes
- Ensure eggs and heavy cream are at room temperature to help the batter mix smoothly and rise evenly.
- If using a different size loaf pan, adjust baking time accordingly and test doneness with a toothpick.
- The butter knife line down the batter helps prevent uneven rising or cracking of the top.
- For a thicker glaze, add a little heavy cream; omit for a thinner glaze that sets harder.
- Store leftover cake covered at room temperature or refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 75-90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
