Why did my cake sink in the middle?

This typically happens when the cake is underbaked or the oven door was opened too early in the baking process. Make sure your oven is fully preheated and resist peeking until at least 30 minutes have passed.

Can I make this cake without an electric mixer?

Yes! While an electric mixer makes the process easier, you can cream the butter and sugar by hand with a wooden spoon. Just be prepared for a bit of an arm workout to get that light, fluffy texture.

How can I make this cake extra lemony?

For an intense lemon flavor, consider adding 1/4 teaspoon of lemon extract to the batter and brushing the warm cake with a lemon simple syrup (equal parts lemon juice and sugar, heated until the sugar dissolves) before adding the icing.

Is there a dairy-free version of this recipe?

Absolutely! You can substitute plant-based butter, and use almond or coconut milk instead of dairy milk. The texture may be slightly different, but the flavor will still be delicious.

Iced Lemon Loaf Cake Recipe

Description

A luscious and moist Iced Lemon Loaf Cake inspired by Starbucks, featuring a zesty lemon flavor with a sweet and tangy icing. Perfect for dessert or tea time.

Ingredients

Units Scale

Cake

1 1/2 cups All-purpose flour
1 1/2 teaspoons Baking powder
1/2 tablespoon Lemon zest
1/2 teaspoon Salt
1/2 cup Unsalted butter, room temperature
1 cup Sugar, granulated
2 Large eggs
1 teaspoon Vanilla extract
2 tablespoons Lemon juice, about 1/2 lemon
1/2 cup Milk

Icing

3 cups Powdered sugar
2 tablespoons Lemon juice
2 tablespoons Milk

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Instructions

Preheat Oven: Preheat your oven to 350℉ (175℃).
Mix Dry Ingredients: In a small bowl, mix together the flour, baking powder, lemon zest, and salt. Set aside.
Prepare Butter Mixture: In a larger bowl, beat the butter and sugar together until light and fluffy. Ensure the mixture is fully incorporated.
Add Eggs: Add the eggs to the butter and sugar mixture one at a time, mixing well after each addition.
Incorporate Flavors: Stir in the vanilla extract and lemon juice, ensuring they are fully blended.
Combine Wet and Dry Ingredients: Gradually alternate adding the dry flour mixture and the milk to the butter mixture. Start with the flour mixture and end with the milk, mixing thoroughly until both are fully combined.
Pour Batter Into Pan: Grease a 9 x 5” loaf pan lightly and pour in the batter. Tap the loaf pan on the counter to eliminate air bubbles.
Bake the Loaf: Bake in the preheated oven for 40 to 50 minutes. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean.
Cool the Loaf: Once baked, transfer the loaf to a cooling rack and allow it to cool for about 15 to 20 minutes.
Prepare Icing: While the loaf cools, mix together the powdered sugar, lemon juice, and milk to make a thick icing.
Apply the Icing: Pour the icing over the loaf once it has cooled. For extra icing, prepare more and drizzle over the top if desired.
Slice and Serve: Slice the loaf once the icing sets and enjoy your homemade Iced Lemon Loaf Cake!

Notes

Eliminate Air Bubbles: Tap the loaf pan on the counter after you have filled it with the batter to get out the air bubbles.
Water: Place a pan filled with water in the oven alongside your cake to keep it moist.
Sprinkle Sugar: After greasing the pan, sprinkle with a little sugar to prevent sticking and add sweetness.
Simple Syrup: If your cake comes out dry, brush with a simple syrup to add moisture. Use lemon syrup for a more intense lemon flavor.
Check for Doneness: The cake is done when a toothpick inserted into the center comes out clean.
Extra Lemon Flavor: Add a teaspoon of lemon extract for a more vibrant lemon glaze.
Decorative Topping: Sprinkle lemon zest and sugar on the icing while it is still wet for an extra decorative and flavorful touch.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 38g
Sodium: 170mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg