What makes this lemon loaf more moist than others?

The combination of four moisture-contributing techniques makes this loaf exceptionally moist: the buttermilk which adds both moisture and tenderness-enhancing acidity, the creamed butter which incorporates air and lightness, the lemon syrup brushed onto the warm cake which infuses moisture directly into the interior crumb, and the correct baking temperature that prevents the loaf from overbaking and becoming dry.

Can I make this loaf in a bundt pan?

Yes. Grease and flour a standard bundt pan very thoroughly, reaching every groove and curve. Fill with the same batter and bake at the same temperature for approximately the same time, checking for doneness starting at 45 minutes. The bundt shape makes a significantly more beautiful and elegant presentation that is particularly appropriate for Mother's Day gift-giving.

Can I freeze this lemon loaf?

Yes. Allow the loaf to cool completely and apply the lemon syrup before freezing. Wrap tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight at room temperature and apply the fresh glaze after thawing and before serving for the most beautiful and fresh-looking presentation.

Moist Lemon Cake Easy Loaf with Lemon Glaze Mother's Day Recipe

Name: Moist Lemon Cake The Most Perfectly Glazed Spring Loaf You Will Ever Bake
Prep time: 15 min
Cook time: 50 min
Total time: PT-497481H1M49S
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 1 1/2 tsp Baking Powder; 1 tbsp Fresh Lemon Zest; 1/2 tsp Salt; 1/2 cup Unsalted Butter room temperature; 1 cup Granulated Sugar; 2 large Eggs room temperature; 1 tsp Pure Vanilla Extract; 2 tbsp Fresh Lemon Juice; 1/2 cup Buttermilk; 1/4 cup Fresh Lemon Juice for syrup; 3 tbsp Powdered Sugar for syrup; 1 cup Powdered Sugar sifted for glaze; 1 1/2 tbsp Fresh Lemon Juice for glaze; 1 tbsp Whole Milk for glaze

Description

The most perfectly moist Lemon Cake made in a loaf pan with a creamed butter batter fresh lemon zest and buttermilk baked to golden perfection brushed with a fresh lemon syrup while warm and finished with a thick lemon glaze. A completely easy and extraordinary spring and Mother’s Day bake ready in under 1 hour.

Ingredients

Scale

1 1/2 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1 tbsp Fresh Lemon Zest

1/2 tsp Salt

1/2 cup Unsalted Butter room temperature

1 cup Granulated Sugar

2 large Eggs room temperature

1 tsp Pure Vanilla Extract

2 tbsp Fresh Lemon Juice

1/2 cup Buttermilk

1/4 cup Fresh Lemon Juice for syrup

3 tbsp Powdered Sugar for syrup

1 cup Powdered Sugar sifted for glaze

1 1/2 tbsp Fresh Lemon Juice for glaze

1 tbsp Whole Milk for glaze

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan. Line with parchment if desired.

2. Whisk flour, baking powder, lemon zest, and salt in a medium bowl. Set aside.

3. Cream butter and sugar on medium-high speed 4 to 6 minutes until pale and fluffy.

4. Add eggs one at a time on low. Beat in vanilla and lemon juice.

5. Alternate adding flour mixture and buttermilk in 3 flour and 2 buttermilk additions on low. Mix just until combined.

6. Scrape batter into pan. Smooth top.

7. Bake 45 to 55 minutes until deep golden and toothpick mostly clean.

8. Cool in pan 15 minutes.

9. Mix lemon syrup: stir lemon juice and powdered sugar until dissolved.

10. Invert loaf onto cooling rack. Brush lemon syrup generously over warm cake. Cool completely.

11. Mix glaze: combine sifted powdered sugar with lemon juice and milk to thick consistency.

12. Pour thick glaze over cooled loaf. Let set before slicing.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert, Bread, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 306
Sugar: 34g
Sodium: 144mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 1g
Protein: 3g
Cholesterol: 58mg

Keywords: moist lemon cake, lemon loaf cake recipe, Mother's Day lemon cake loaf, glazed lemon pound cake recipe