The Ultimate Lemon Loaf Cake Recipe for Brightening Your Day

I have a confession. My favorite loaf cake actually come from the grocery store. I don’t car what you say, there is nothing like going to the grocery store, buying a cut up loaf cake, flipping the lid open, and biting into a perfectly moist loaf cake that you didn’t have to make for yourself. This recipe came about for mainly that reason. Despite seeing and trying so many bundt and loaf cake recipe but still couldn’t find one that was as moist as the ones for the grocery store. I tried so many different ingredients in differing ratios, and I think I’ve finally cracked the code with this lemon loaf cake. I know summer is close to being over, but this cake is terrifically lemony and moist all year round. Its moist and has great depth of flavor from the brown butter. This recipe can easily be incorporated into your fall baking rotation by replacing the lemon for a spiced mixture.

Tools

• Large Bowl
• Hand or Stand Mixer
• Ruber Spatula
• Loaf Pan
• Zester
• Whisk

Ingredients

• Brown Butter: Achieved by cooking 1 stick of butter in a pot or pan until milk solid turn nutty and brown
• Cream Cheese: Gives cake moisture
• Egg: Gives cake moisture and structure
• Lemon zest, juice, and extract: Gives lemon flavor and aroma
• Oil: Neutral tasting, allows for a moist cake
• Heavy Cream
• Granulate Sugar
• Baking Soda: Non Acidic leavener
• Baking Powder: Acidic leavener
• Salt: Gives contrast
• Powder sugar: Giver Icing structure
• Blueberry Jam: (optional)

Tip and Trick

• Let the cake cool completely before icing
• Create a lemon sugar by whisking lemon zest into granulated Sugar

Print Recipe

Lemon Loaf Cake with Blueberry Icing

A delicious lemony loah cake smothered in a bright vibrant blueberry icing.

Prep Time30 minutes mins

Cook Time1 hour hr 10 minutes mins

0 minutes mins

Total Time1 hour hr 40 minutes mins

Cuisine: American

Keyword: lemo blueberry, lemon blueberry loaf cake, lemon loaf cake, loaf cake

Servings: 8 people

Author: Fare and Faith

Equipment

• 1 zester
• 2 bowls
• 1 whisk
• 1 handheld mixer

Ingredients

• 1 stick brown butter
• 1 block cream cheese
• 4 large eggs
• 3 lemon zest
• 3 lemon juice
• 1 tbsp lemon extract
• 1/2 cup heavy cream
• 1/4 cup oil any
• 1 2/3 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups flour

Icing

• 1 cup powdered sugar
• 1/2 cup heavy cream
• 2 tbsp blueberry jam store bought or homemade

Instructions

• Preheat oven to 325 degrees Fahrenheit
• Brown 1 stick of butter until aroma is toast. Set aside
• Combine Sugar and lemon zest, whisk together, and transfer to another bowl
• Beat room temperature cream cheese until smooth
• Add sugar and lemon mixture to cream cheese (mixture will be lumpy)
• Add brown butter, eggs, lemon juice, lemon extract, oil, and heavy cream.
• Beat mixture until smooth
• Add flour, baking powder, baking, soda, and salt to wet ingredients
• Beat mixture for at least 2 minutes. Batter should be smooth with minimal lumps
• Grease loaf pan with butter and flour or cake goop
• Fill loaf pan with batter
• Bake on 325 for 70 minutes or until an inserted toothpick comes out clean
• Cool cake for at least 90 minutes
• As cake cools, add powdered sugar into bowl
• Simultaneously poor in heavy cream and mix icing until all lumps are gone
• Whisk in jam until icing is smooth
• Pour icing over cooled cake and serve.