A simple and yummy recipe that is even better than Starbucks’ Lemon Loaf Cake. Tender, moist, and full of lemon flavor, this Lemon Loaf Cake is completed with a delightful glaze.
For breakfast, loaf cakes are the best mix between fast bread, pastry, and cake. Along with a hot cup of coffee, sweet and decadent enough just to serve as a dessert, you might also serve slices of this cake for breakfast.
If you’re anything like me and not a skilled cake decorator by any definition of the word, loaf cakes like this one are also one of the best ones to make a nice look. In a loaf pan, the batter goes in so that there is no layering or shaping to mess with. With no effort at all, a glaze drizzle on top makes the finished lemon cake look very good and breathtaking.
LEMON LOAF CAKE
A simple and yummy recipe that is even better than Starbucks’ Lemon Loaf Cake. Tender, moist, and full of lemon flavor, this Lemon Loaf Cake is completed with a delightful glaze.
Course: Bread
Cuisine: American
Prep Time: 15 mins
Cook Time: 60 mins
Yield: 10
INGREDIENTS
For the Lemon Loaf Cake:
1/2 cup (112g) of Vegan Butter
1 cup (200g) of White Sugar
1 tsp of Vanilla Extract
2 tsp of Lemon Extract
2 cups (250g) of All-Purpose Flour
3 tsp of Baking Powder
1/2 tsp of Salt
1 cup (240ml) of Vegan Buttermilk
2 Tbsp of Lemon Zest
For the Lemon Glaze:
1 cup (120g) of Powdered Sugar
1 and 1/2 Tbsp of Lemon Juice freshly squeezed
1/8 tsp of Lemon Extract
INSTRUCTIONS
1. Preheat the oven to 180°C (350 °F). Spray a 9 to 5-inch loaf pan with non-stick spray and line it with parchment paper, letting the parchment paper hang over the sides so that when the cake can be easily lifted. Set aside, just. Add the vegan butter and white sugar to an electric mixer and cream them together. It is then added and combined with vanilla extract and lemon extract.
2. Sift the all-purpose flour into a mixing bowl and add the baking powder and salt and combine together. Add the dry ingredients using the creamed butter and sugar blend.
3. Start preparing your vegan buttermilk by adding 1 tbsp of lemon juice into a measuring jug and also adding soy milk to the 1 cup (240 ml) line. Stir it in there, so that it will curdle. If you like, you’d as well use almond milk for this step.
4. Pour the vegan buttermilk in with the other ingredients and blend with a spoon till mixed, but also be careful not to overmix. Put in the zest of the lemon and stir in. That batter is going to be thick. Move the batter into the prepared loaf pan, then smooth it down equally.
5. Put them in the oven for 60 minutes and bake. At the 40 minute mark, bring it out and tent the top with foil so that the foil creates a tent shape over the top and comes back to the oven for the final 20 minutes.
6. Use the parchment paper to lift the cake and put it to cool entirely on a wire cooling rack before trying to add the lemon glaze.
7. In a bowl, add the sugar powder, lemon juice, and lemon extract, and stir until well mixed. If you really want to, you could use an electric mixer for this, but I found it very easy just to mix it in with a spoon.
8. Spoon the glaze onto the cake and evenly spread it around the top. Before slicing and serving, enable the glaze to set (if you place the cake in the fridge for ten min, covered, the glaze sets very perfectly).