Sweet Lemon Loaf Cake

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2.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 171.6

Total Fat: 6.7 g
Cholesterol: 39.4 mg
Sodium: 96.4 mg
Total Carbs: 26.3 g
Dietary Fiber: 0.3 g
Protein: 2.3 g

View full nutritional breakdown of Sweet Lemon Loaf Cake calories by ingredient

Introduction

I just love summer. My favorite summer flavor is lemon, and this cake is full of it! This was one of the first cakes I made as a child, it’s incredibly simple to make and it’s very delicious. A thick slice of this cake is my family’s favorite summertime dessert, and it gets only better with age!

I just love summer. My favorite summer flavor is lemon, and this cake is full of it! This was one of the first cakes I made as a child, it’s incredibly simple to make and it’s very delicious. A thick slice of this cake is my family’s favorite summertime dessert, and it gets only better with age!

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 16

Ingredients

1 1/2 cups sifter flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup sugar

2 eggs

1/2 cup milk

Finely grated zest and juice of one lemon

Glaze:

Juice of two lemons

1/4 cup plus 2 tablespoons of sugar

Directions

Preheat oven to 350 degrees F. Sift flour with baking powder and salt, set aside. Cream butter in large bowl until light, slowly add sugar and cream together until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk, beginning and ending with the dry and adding about one-third of the total at a time. Add lemon rind and juice and beat just until smooth. Pour into greased 9-by-5-by-3 loaf pan or three mini loaf pans. Bake 1 hour (or about 25 to 30 minutes for mini loaves) or until golden, springy to the touch and a cake tester comes out clean when inserted in the center. Let cool upright in pan on wire rack while you make the glaze. Heat lemon juice and sugar in nonreactive pan on stove over low heat until sugar dissolves. Pour evenly over the top of cake or cakes and let cool thoroughly in the pan before turning out. Wrap tightly and store overnight before cutting.

Serving Size: 9-by-5-by-3 loaf pan or three mini loaf pans

Number of Servings: 16

Recipe submitted by SparkPeople user CHEF4LIFE.