Sometimes simplicity is all that’s needed. Our easy lemon loaf cake is simply that. Easy and delicious. We don’t add anything extra. It’s simple and straightforward with ingredients you may already have on hand.
What you taste is simply… lemon. Pure and simple. With the combination of freshly squeezed lemon juice and freshly grated lemon zest, the lemony flavor is pure with just the right sweetness to balance.
In fact, we don’t even add the sweet lemon syrup common to many lemon loaf recipes. We think the lemon glaze icing makes it sweet enough. Most importantly, we wanted to eliminate a couple of steps and make it live up to its name. A Simple and Easy Lemon Loaf Cake.
A Simple and Easy Lemon Loaf Cake
1/2 cup butter (1 stick), at room temperature
1 1/4 cups granulated sugar
2 large eggs
zest of 1 medium lemon
1/4 cup fresh lemon juice (about 1 lemon)
1/2 teaspoon vanilla
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup evaporated milk (5-ounce can)
Preheat the oven to 350 degrees F. Grease and flour an 8 x 4 loaf pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest, lemon juice, and vanilla.
Sift together the flour, baking powder, and salt in a bowl. Add the flour and evaporated milk alternately to the batter, beginning and ending with the flour. Pour batter into prepared loaf pan, and bake for 45 minutes to 1 hour, until a cake tester comes out clean, or with just a few crumbs.
1 cup confectioner sugar
1 1/2 lemon juice
For the icing glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.