Description
Zesty Italian lemon loaf brings sunshine to your kitchen with its bright, tangy flavor. Moist crumb and delicate glaze create a perfect slice of citrusy happiness you’ll savor with every bite.
Ingredients
Scale
Cake Main Ingredients:
- 1 cup (200 gr) sugar
- 1 stick (120 gr) melted butter
- 3 eggs (165 gr)
- 1 ¼ cup (150 gr) flour
Lemon Ingredients:
- Zest of 1 lemon
- 2 lemons (80 gr) lemon juice
- ½ teaspoon baking powder
Glaze/Syrup Ingredients:
- ½ lemon (25 gr) lemon juice
- 1 ⅓ cup (130 gr) icing sugar
- 2–3 lemons (100 gr) lemon juice
- ½ cup (100 gr) sugar
Instructions
- Prepare the oven environment by warming it to 170°C, ensuring an ideal baking temperature for the lemon loaf.
- Create a foundational mixture by combining melted butter, sugar, and fresh lemon zest in a mixing bowl, whisking until smooth and fragrant.
- Incorporate eggs into the butter mixture, blending thoroughly to achieve a cohesive texture.
- Gradually fold in flour and baking powder, stirring gently to prevent overmixing and maintain a light consistency.
- Introduce fresh lemon juice to the batter, stirring carefully to distribute the citrusy flavor evenly.
- Carefully line a cake tin with baking paper, ensuring complete coverage to prevent sticking.
- Transfer the batter into the prepared tin, filling approximately two-thirds of the space to allow room for rising.
- Place the tin in the preheated oven and bake for 35-40 minutes, monitoring the cake’s progress.
- Test the loaf’s doneness by inserting a knife into the center; it should emerge clean and dry.
- Remove the cake from the oven and allow it to rest on a cooling rack until it reaches a tepid temperature.
- Wrap the partially cooled loaf in cling film, letting it continue cooling to room temperature.
- Prepare a glossy glaze by thoroughly mixing icing sugar with fresh lemon juice until smooth and free of lumps.
- Position a plate beneath the cooling rack to catch excess icing.
- Gently unwrap the cooled loaf and pour the prepared glaze over the surface.
- Use a knife or spatula to spread the icing evenly, ensuring a thin, elegant coating.
- Return the rack to the oven at a low 100°C for 8 minutes to set the icing, creating a silky, delicate finish.
- Create an optional lemon syrup by simmering lemon juice and sugar in a pan until it transforms into a rich, glossy syrup.
- Delicately puncture small holes across the cake’s surface using a skewer or fork.
- Drizzle the warm lemon syrup over the perforated cake, allowing it to seep into the crumb and intensify the citrus flavor.
Notes
- Ensure butter is melted and at room temperature for smooth blending and optimal cake texture.
- Zest lemons before juicing to maximize flavor extraction and prevent waste.
- Use fresh lemon juice for the most vibrant and authentic citrusy taste in the loaf.
- Check cake doneness by inserting a knife or skewer in the center – it should come out clean without wet batter.
- Allow cake to cool completely before glazing to prevent icing from melting and running off.
- Poke holes in the cake while warm to help syrup and glaze absorb deeply, creating a moist and flavorful result.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 296
- Sugar: 35 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 70 mg