This lemon loaf cake is nothing but perfection. Popular for the tangy flavor and fluffy texture, every bite of this cake is moist and delivers a punch of fresh lemon flavor, while the lemon glazing will keep you hooked!
If you are a fan of desserts but don’t like too much sweet, then this lemon loaf cake is everything you need to spruce up your snack time or teatime.
French Style Lemon Loaf Cake
Softly, pungent, and buttery Lemon Cake from France. It has long historical background and became known around the world after WWII.
This French style Lemon loaf cake is a pound cake made in loaf pan. Typically loaf pans are made from Teflon and nonstick material and are perfect for baking bread and this lemon loaf cake. Some are designed with sharp edges, promising the even texture of the cake.
This French style lemon pound cake is made from a batter of fresh lemon juice and grated lemon zest. In addition, the cake is infused with lemon syrup to add a lemony kick to the cake.
In addition, once the cake is properly cooled down, it’s topped with a deliciously flavored lemon glaze or icing, which is the ultimate star of this cake.
This lemon loaf cake recipe will leave you with a moist dessert, but also boast a fluffy texture that literally melts in your mouth. On top of everything, this lemon loaf cake can be stored for days without losing its freshness!
What’s So Unique About This Cake
To start, this cake includes fresh lemon juice. Lemon loaf cake is a flavorful and dense cake that provides the perfect lemony flavor from the freshly squeezed lemon juice.
This cake does not include sour cream as you’d find from most lemon cake recipes, instead, milk is included to provide moisture. As the name suggests, it provides a unique lemon flavor to the cake.
It is originally City of Menton, France. The city placed between Monaco and France. Menton is popular thanks to its delicious and juicy lemons.
It is actually a harbor city in the Mediterranean part of France. 67 lemon trees were first recognized around the 16thcentury. Overtime, the lemons started being imported all around the world especially to England.
Also, Menton has a unique Lemon Festival. It is a tradition for the city and Lemon Cake serves as the star dessert in the festival as well as all over France.
The most unique thing about this lemon pound cake is that it has elastic crumbs and tight grains as a result of the added butter, which is why they are considered pound cake. Lemon loaf cake date back to 1700, and it was first baked in England as a loaf.
It’s safe to say that it’s a simple and moist cake, and the lemony flavor is achieved through the lemon zest.
It’ Not Just About The Taste
It doesn’t matter if you have been a chocolate cake lover, take one bite of this, and you won’t be able to turn your head from it.
If making this lemon loaf cake with whole wheat flour, it will have a low-fat content while remain rich in phytochemicals and fiber. In addition, the lemon peels deliver limonene to the cake, a cancer-fighting component.
If preparing this cake for individuals with dairy restrictions, but for that, we recommend you use plant milk and binding agent. Also, if you don’t add berries, this cake will be perfect for people following the low microbial diet.
For the cake, we recommend serving it with hot Earl Grey Tea for making its aroma double. The full recipe with the exact measurements is listed in the recipe card below. For now, here’s what you’ll need:
Butter: The butter will provide richness to the cake as well as crumbs around the edges.
Caster Sugar: Is used as a sweetener to the cake.
Egg: The egg will help bind the ingredients together and keep the cake from falling apart.
Lemon for zesting and juice: The star of the cake and will provide that fresh lemony flavor.
Flour: Add substance to the cake.
Baking Powder: Will help the cake to rise.
Milk: Will provide moisture.
Mix The Wet Ingredients: Using a stand mixer or handheld electric mixer, whisk egg and caster sugar on high speed. When it is fluffy, add in the lemon zest and juice from 1 lemon. Then add the milk slowly. Set aside.
Combine The Dry Ingredients: Combine the flour, salt, and baking powder and set aside.
Mix Wet & Dry: Next, add the dry ingredients to the wet ingredients. Whisk until well combined.
Melt The Butter: Melt the butter in the microwave for about 30-45 seconds. Allow cooling if it is too hot. Then pour the butter in the batter.
Bake: Lightly spray the loaf pan with oil, then pour the batter into a loaf pan. Using a butter knife, pour any leftover butter onto the knife and use the knife to make lines in the batter.
Bake at 350 degrees for 30 minutes or until toothpick comes out clean when inserted in the middle.
Honestly, this cake is so delicious that it doesn’t need any other food item. It can be served on its own or with tea. Also, if you have to serve it, serve the cake at room temperature because the crumb will be moist and tender, promising nothing but deliciousness!
How To Store
At room temperature: The lemon loaf cake will remain fresh for one to two days.
Refrigerator: The cake will last in the refrigerator for up to seven days. Be sure to wrap the cake with plastic wrap, or placing it in an airtight container to prolong the lifespan.
Freezer: Place the cake in a freezer safe container and it will last up to 1 month. When ready to serve, reheat for 5-6 minutes. Best to thaw overnight. We recommend slicing the cake before freezing it.
More Cakes To Enjoy
If you loved this French Style lemon cake, we recommend trying our Haitian cake next and any of the cakes listed below.
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Also, we would appreciate if could give it a star rating below!
The Best Lemon Loaf Cake Recipe
- Loaf Pan
- ½ Cup Caster Sugar
- 1 Egg
- 1 Lemon for Juice And Zesting
- ⅓ Cup Milk
- ½ Cup Butter Melted
- 1 Cup All-Purpose Flour
- 2 Tsp. Baking Powder
- Pinch Of Salt
Lemon Glaze Icing (Glaçage)
- 2 ½ Cup Powder Sugar
- Juice From 2 Lemon Plus Zesting
- Mix The Wet Ingredients: Using a stand mixer or handheld electric mixer, whisk egg and caster sugar on high speed. When it is fluffy, add in the lemon zest and juice from 1 lemon. Then add the milk slowly. Set aside.Combine The Dry Ingredients: Combine the flour, salt, and baking powder and set aside.
- Mix Wet & Dry: Next, add the dry ingredients to the wet ingredients. Whisk until well combined. Melt The Butter: Melt the butter in the microwave for about 30-45 seconds. Allow cooling if it is too hot. Then pour the butter in the batter.Bake: Lightly spray the loaf pan with oil, then pour the batter into a loaf pan. Using a butter knife, pour any leftover butter onto the knife and use the knife to make lines in the batter. Bake at 350 degrees for 30 minutes or until toothpick comes out clean when inserted in the middle.Cool Before applying the icing