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–+ servings
Lemon Loaf Cake Recipe: Fresh, Zesty Slices
Molly

Lemon Loaf Cake Recipe

A tender, tangy 9x5-inch loaf baked with fresh lemon zest and juice for a citrusy, dairy-rich quick bread. Moisture comes from butter and almond meal substitution, with no refined sugar or alcohol. Ideal for breakfast or tea time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: CITRUS DESSERTS
Cuisine: Home baker
Ingredients Method Nutrition Notes

Ingredients
  

  • Unsalted butter (1 cup, 2 sticks, room temperature)
  • Granulated sugar (1 1/2 cups or coconut sugar)
  • Large eggs (2, room temperature)
  • Grated lemon zest (1 1/2 cups, from 6-7 organic lemons)
  • Lemon juice (3/4 cup, filtered optionally)
  • All-purpose flour (2 cups or substituted with almond meal)
  • Baking powder (2 tsp, aluminum-free)

Method
 

  1. Preheat oven to 350°F
  2. Line a 9x5-inch loaf pan with parchment paper (spray with oil)
  3. Cream butter and sugar until fluffy (1.5 minutes)
  4. Add eggs one at a time and mix well
  5. Stir in lemon zest and juice
  6. Whisk flour and baking powder separately
  7. Add dry ingredients to wet mixture in three portions
  8. Spoon batter into prepared pan
  9. Bake for 35-40 minutes until toothpick comes out clean
  10. Cool completely in pan before slicing

Nutrition

Serving: 1gCalories: 370kcalCarbohydrates: 42gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 90mgSodium: 150mgFiber: 1gSugar: 30g

Notes

Use a double boiler for butter to hydrate texture
Line parchment with 1" overhang for easy removal
Top with fresh lemon zest shavings optionally
Test doneness with a toothpick; avoid underbaking
Do not open oven too early to prevent collapse
Cool fully to avoid cracking
Substitute gluten-free flour if needed

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