Tender, fragrant, and beautifully lofty, this homemade lemon loaf cake has vivid zest and a succulent crumb. The combination of butter and neutral oil gives the texture an especially moist finish, while lemon juice and zest deliver a bright, clean flavor and a fresh citrus aroma. Perfect with tea, for breakfast, or as a comforting dessert.
Ingredients
- All-purpose flour — 11.5 oz | 325 g
- Sugar — 8.1 oz | 230 g
- Soft butter — 4.9 oz | 140 g
- Neutral vegetable oil — 1/4 cup | 70 ml
- Eggs — 4
- Milk — 1/3 cup | 75 ml
- Vanilla sugar — 1 packet
- Zest of 1 lemon
- Juice of 1 lemon
- Lemon flavoring — 2 drops
- Food coloring — optional
How to Make Lemon Loaf Cake
- Preheat the oven to 356°F | 180°C using top-and-bottom heat, without convection. Grease a loaf pan about 10 x 4 in | 25 x 10 cm and line it with parchment.
- Beat the soft butter with the sugar and vanilla sugar until light and fluffy, 3–4 minutes.
- Add the eggs one at a time, beating well after each addition until smooth.
- Pour in the milk and vegetable oil, then add the lemon juice, zest, and lemon flavoring. Mix briefly on low speed.
- Add the flour and mix quickly just until the batter is smooth and lump-free; do not overmix.
- Transfer the batter to the pan and smooth the top. If you like, arrange thin slices of butter lengthwise down the center of the loaf — then you will not need to score the top before baking.
- Bake for 40–55 minutes at 356°F | 180°C, or until a toothpick comes out clean. If you added the butter slices down the center, increase the baking time by 8–10 minutes.
- Leave the loaf in the pan for 10 minutes, then remove it and cool completely on a wire rack.
Nutritional Value (per 1 of 10 servings)
| Calories | ≈ 406 kcal |
| Protein | ≈ 6 g |
| Fat | ≈ 20 g |
| Carbohydrates | ≈ 49 g |
| Sugars | ≈ 25 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Choose an organic lemon if possible: it is more fragrant and safer for edible zest. Wash and dry the fruit well before zesting.
- Lemon flavoring amplifies the taste, but the cake is excellent without it — rely on fresh zest and juice.
- If the top browns too quickly, loosely cover the pan with foil, keeping it from touching the surface, and continue baking until done.
- Without convection, the loaf rises more evenly. With convection, reduce the temperature to 338°F | 170°C.
- If you want the classic split on top: after 10 minutes of baking, make a shallow lengthwise slash down the center with a thin knife, unless you used the butter-slice trick.
- For easy unmolding, line the pan with parchment with overhang so you can lift the loaf out by the edges.
How to Store and Serve
- Store the loaf at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
- To freeze, slice, wrap portions individually, and keep for up to 2 months. Thaw at room temperature.
- Serve with tea, coffee, a spoonful of yogurt, fresh berries, or a little extra zest for aroma.
FAQ
Can I replace the vegetable oil with butter only?
Yes, but the combination of butter and vegetable oil gives a moister, more tender crumb. If you substitute, use the same 1/4 cup | 70 ml of melted butter and watch the baking time.
What if the loaf does not rise in the middle?
The most common cause is overmixing: do not overbeat the batter after adding the flour, and bake without convection. A shallow slash down the center after 10 minutes of baking or the thin butter-slice trick in the middle can help.
Can I make it without lemon flavoring?
Yes. Use bright zest and fresh juice — they are the heart of the flavor. To intensify the aroma, you can add a little extra zest or a pinch of citric acid.