Lemon Loaf Cake Recipe

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Love the icing on this...

Love the icing on this…


Lemon Loaf Cake Recipe
Prep time
Cook time
Total time
This recipe makes 2 loaves.
Recipe type: Cakes
  • 2 sticks or 1 cup unsalted butter, softened
  • 2 ½ cups sugar, divided
  • 4 eggs
  • ⅓ cup lemon zest
  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¾ cup fresh lemon juice, divided
  • Glaze:
  • 2 cups confectioners’ sugar
  • 5 tablespoons fresh lemon juice
  1. Preheat oven to 350 degrees. Grease and flour 2 standard size loaf pans. Cream butter and 2 cups of sugar in bowl using mixer until fluffy. With mixer, add eggs and lemon zest. In separate bowl combine flour, baking powder, baking soda and salt. In another bowl combine ¼ cup lemon juice, buttermilk and vanilla. Alternately add flour and buttermilk mixture to batter. Divide batter evenly between pans. Bake 45 to 1 hour, until tester comes out clean.Combine ½ cup sugar and ½ cup lemon juice in saucepan, cooking over low heat until sugar dissolves. Spoon lemon syrup over baked cakes while they are still warm. Cool Completely.
  2. Glaze: Combine confectioners’ sugar and lemon juice in a bowl. Mixed with a whisk until smooth. Pour over tops of the cakes and allow to drizzle down the sides.
Make a joyful shout to the Lord, all you lands! Psalm 100:1

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