I often find myself craving citrus-flavoured foods at this time of year. This simple loaf cake is very moist and has a bright, lemony flavour because it incorporates fresh lemon juice, lemon zest and lemon extract. I like to up the citrus flavour of this cake by drizzling it with a lemon-sugar glaze, but you can skip the glaze if you prefer. In the mood for more lemon recipes? Try my Lemon Crinkle Cookies!
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- Grated rind and juice from one large lemon
- 1 tsp lemon extract
- 1/2 cup whole or 2% milk
- 1/2 cup powdered sugar
- 2-3 tbsp fresh squeezed lemon juice
- Preheat oven to 350F and grease a 9×5 inch loaf pan with cooking spray.
- In a bowl, mix together the flour, baking powder, soda and salt. Set aside.
- Using an electric mixer fitted with the paddle attachment or a handheld mixer, cream the sugar and butter until light and fluffy. This should take about 2-3 minutes.
- Add the eggs, one at a time, until fully combined.
- Next, add the lemon rind, juice and lemon extract. Mix until combined. It’s normal for the batter to curdle once you add the lemon juice.
- Reduce mixer speed to low and add in the flour mixture in three parts, alternating with the milk. Mix until fully combined.
- Spread batter into prepared pan and bake for 50-60 minutes, or until toothpick inserted in centre of loaf comes out clean.
- Cool cake completely on wire rack.
- For the glaze: combine the powdered sugar and lemon juice in a small bowl. Whisk until smooth. If glaze is too thin, add a bit more powdered sugar. If it’s too thick, add a little extra lemon juice. Drizzle glaze over cooled loaf.