You voted in last week’s newsletter (and if you haven’t signed up yet, you can do so right here!) to choose which recipe you wanted next. And here it is: my lemon loaf cake recipe! It’s perfect timing, as one of you had kindly asked me for this recipe :). While flipping through my grandmother’s old recipe notebook, I also stumbled upon an old lemon cake roll recipe, which I believe came from my great-grandmother. I’m currently revisiting it to find the perfect balance of sweetness (my great-grandmother had quite the sweet tooth and loved her desserts extra sweet!). I hope to share it with you very soon—so stay tuned if you’re a fellow lemon dessert lover.
But I digress! Today, I’m sharing my favorite lemon loaf cake recipe. It’s wonderfully simple to make, deliciously moist, and honestly impossible to mess up (which is what I love about loaf cakes in general). Bon appétit!
The Lemon Loaf Cake I Keep Coming Back To
Ingredients
- 1½ cups all-purpose flour (200g)
- ¾ cup granulated sugar (150g)
- 1¼ tsp (5.5g) of baking powder I'm using Alsa levure chimique, a French single-acting baking powder.
- 4 large eggs
- 7 tablespoons unsalted butter, melted (100g)
- 2 lemons (zest and juice)
Instructions
- Preheat your oven to 180°C (350°F). Grease and lightly flour a 30 cm (12-inch) loaf pan to prevent sticking. Melt the butter, either using a double boiler or gently in the microwave. Set aside to cool slightly.
- While the oven heats, wash the lemons thoroughly. Finely zest the peel, being careful to avoid the bitter white pith. Then, cut the lemons in half and squeeze out the juice, removing any seeds. Set both the zest and juice aside.
- In a large mixing bowl, combine the flour, sugar, and baking powder. Add the eggs one at a time, whisking gently after each addition. Then pour in the melted butter, followed by the lemon zest and juice. Mix until the batter is smooth and well combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 40 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for a few minutes. To unmold, carefully invert the pan onto a clean surface. As soon as the cake releases and begins to slide out, gently flip it right side up and place it on a serving dish.
