Lemon loaf cake recipe

Lemon loaf cake recipe! A soft and delicious lime or lemon cake topped with a creamy frosting. An easy-to-make recipe with simple ingredients! 

Prep time: 20mins | Cook time: 35mins | Yield: 10

Ingredients:

For the Cake:

• 1 2/3 cups (200g) All-purpose flour
• 1 1/2 tsp (6g) Baking powder
• 1/4 tsp (1g) Salt
• 1/2 cup (113g) Unsalted butter at room temperature
• 1 cup (200g) Caster sugar or granulated sugar
• 1 Tbsp Lime or lemon zest
• 3 Large eggs at room temperature
• 1/2 cup (120g) Milk at room temperature
• 1/4 cup (60g) Lime or lemon juice

For the Frosting:

• 140g (about 1 cup) White chocolate, chopped
• 1 1/2 Tbsp (23g) Lime or lemon juice at room temperature

Video:

Directions:

For the Cake:

1. 8½ x 4½ inches (22 x 11cm) loaf pan, greased and floured. Set it aside. 
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the flour, baking powder, and salt in a medium bowl. Set it aside. 
4. In the bowl of an electric mixer fitted with the whisk attachment, cream the butter, sugar, and lime zest until pale and fluffy, scraping down the sides of the bowl when needed. 
5. Turn the speed to low and add the eggs, one at a time, mixing after each addition until well combined. 
6. Sift half of the dry ingredients over the mixture and stir gently with a spatula. Then, add half of the milk and stir just for a few seconds. 
7. Repeat the process with the remaining dry ingredients and milk. 
8. Add the lime juice and beat on low speed for a few seconds until just combined and smooth. Don’t overmix the batter (otherwise, the cake will be dense).
9. Pour the batter into the prepared pan and smooth the top. 
10. Bake for about 30-40 minutes or until a toothpick inserted into the center comes out clean. Time may vary depending on the oven. 
11. Let it cool for about 10 minutes and unmold the cake. Let it cool completely at room temperature. 

For the Frosting:

1. Melt the white chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. 
2. Add the lime juice and whisk vigorously until well combined and smooth. 
3. Refrigerate for a few minutes until thick enough to spread over the cake. 
4. Sprinkle your favorite sprinkles on top. 
5. Store the cake in an airtight container at room temperature for up to 3 days. 

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