LEMON LOAF CAKE

There’s something so special about using fresh lemon zest and fresh lemon juice in baked goods.

The fake lemon juice just doesn’t cut it!

Recently Instagram must have known I was craving something fresh, delicious, and sweet becuase I kept seeing lemon loaf’s all over my page and I immediately was like yes, I need that in my life!

After some researching, I found the perfect recipe from Broma Bakery and knew it was a winner!

The pourable beautiful icing absolutely sold me.

Also cake + lemon + frosting is ALWAYS a good idea.

Just look at this beauty coming to life.

Sweet granulated sugar is tossed gently with freshly grated lemon zest to create the most wonderful lemony flavor base for the lemon loaf cake. All the must have cake ingredients (eggs, flour, butter, milk) are easily mixed together to form the cake batter. Sour cream and fresh squeezed lemon juice take this over the top, keeping it punchy and soft. All baked together until golden in color and perfectly moist, the lemon loaf cake is just that- a cake in a loaf pan!

Once cooled, the beautiful creamy frosting is made with freshly squeezed lemon juice, powdered sugar, milk or cream, and of course, vanilla extract. It’s the most perfect salty sweet accompaniment.

Oh and did I mention this is a Starbucks copycat recipe from Broma Bakery?! How can you not want to make that?!

But also, that reminds me…

Yesterday at Starbucks a Birthday Cake Pop for Ollie was $3.25!!! Can you even. So with that being said, I think we all know we’re making our own Lemon Loaf Cake AND our own Birthday Cake Pops (recipe blogpost coming soon!!).

LEMON LOAF CAKE

Print Recipe

Ingredients

LOAF CAKE

• 2 TABLESPOONS LEMON ZEST ABOUT 2 LEMONS
• 1 CUP GRANULATED SUGAR
• 2 TABLESPOONS FRESH SQUEEZED LEMON JUICE
• 2 LARGE EGGS ROOM TEMPERATURE
• 1/2 CUP UNSALTED BUTTER MELTED
• 1/4 CUP MILK
• 1/4 CUP SOUR CREAM
• 1 2/3 CUPS FLOUR ALL PURPOSE
• 2 TEASPOONS BAKING POWDER
• 1/2 TEASPOON SALT
• 1 TEASPOON VANILLA EXTRACT

LEMON ICING

• 1 TABLESPOON FRESH SQUEEZED LEMON JUICE
• 1 1/2 CUPS POWDERED SUGAR
• 1 TABLESPOON MILK OR CREAM
• 1 TEASPOON VANILLA EXTRACT
• 1 TABLESPOON BUTTER MELTED
• PINCH OF SALT

Instructions

• Preheat oven to 350 F and line a loaf pan with parchment paper.
• Combine the lemon zest and sugar in a large mixing bowl. Using your hands, rub the two together to release the lemon aromas and "mix" together.
• Pour in the melted butter and mix together. Then add vanill and the room temperature eggs one at a time, mixing in between.
• Add in the milk, sour cream, and freshly squeezed lemon juice, then mix.
• Toss in the flour, baking powder, and salt and continue mixing until just smooth. Try not to overmix the cake batter.
• Transfer the lemon loaf cake batter into the parchment lined loaf pan and then bake for 45 minutes or to 1 hour. Check at 45 minutes!
• Once loaf is cooling down, combine the icing ingredients and mix with a whisk until smooth and pourable. If it's too thick, add in 1 teaspoon of milk or cream to loosen it up so you can pour it.
• When the loaf cake is completely cool, pour the icing over the entire top and let it drip down over all the edges.

Notes

AUTHOR: BROMA BAKERY

1. DO I HAVE TO MAKE THE ICING LEMON FLAVORED?

If you prefer just a lemon cake and vanilla icing, replace the freshly squeezed lemon juice with milk or cream.

2. CAN THIS ONLY BE BAKED IN A LOAF PAN?

We would reccomend using a traditional loaf pan for this cake because it’s the perfect size!

3. DOES THE LEMON JUICE HAVE TO BE FRESHLY SQUEEZED?

It is highly reccomended to use fresh lemon juice in this recipe for the cake and frosting for the freshness and flavor.

We suggest serving this for breakfast, brunch, tea, dessert, and late night :)

Much love,