Lemon Loaf Cake Recipe

This Lemon Loaf Cake Recipe is a flavorful pound cake that we dare you to resist. To up the ante even more, we use a fresh rosemary-infused glaze that will make anyone drool with anticipation.

Cook Time: 45 minutes Servings: 8 Calories: 498kcal Author: Dan from Platter Talk


for the cake

  • 1 cup butter softened to room temperature
  • 1.5 cups cake flour
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1 lemon juice and zest
  • 1.25 cups sugar
  • 4 eggs
  • 2 tsp vanilla extract

for the glaze

  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 sprig rosemary


for the cake

  • Preheat oven to 350° and then prepare a 9 x 5-inch loaf pan with butter or non-stick spray. Dust pan with cake flour (see video in post.)
  • In a large mixing bowl, combine the flour, baking powder, and salt. Set aside.
  • Next, use a food processor to combine the sugar and lemon zest.
  • Using a stand mixer, combine the butter and the sugar mixture and then cream together until light and fluffy. Add lemon juice, eggs, and vanilla. Mix until thoroughly combined.
  • Gradually add the flour mixture into the stand mixer bowl and mix until just combined being careful to not over mix.
  • Pour batter into prepared pan and bake for 15 minutes at 350°F. Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 40-45 minutes).
  • Cool in pan for 10 minutes and then turn onto wire rack.

for the rosmary-infused lemon glaze

  • Combine  sugar, lemon juice and zest to boil in small saucepan making sure to stir occasionally to dissolve sugar.
  • Reduce heat to low and add rosemary sprig and continue simmer until thickened slightly, about 2 minutes.
  • Use a toothpick poke to holes on all sides of cake. Drizzle glaze over top of cake and then allow to cool at room temperature at least one hour before serving.

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READ  Old Fashioned Coconut Custard Pie
source : plattertalk.com

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