Lemon Loaf Cake

This lemon loaf cake is soft, tender, and full of fresh citrus flavor thanks to plenty of lemon zest and a bright lemon syrup added straight after baking. A thin layer of neutral glaze gives it a beautiful glossy finish.

Yield: about 8 slices
Prep time: 25 minutes
Bake time: about 55 minutes

Equipment

• Kitchen scale

• One loaf pan, about 8 inches / 20 cm

• Mixing bowls

• Whisk

• Rubber spatula

• Small saucepan

• Cooling rack

• Pastry brush

Ingredients

Lemon Loaf Cake

• 180 g all-purpose flour (1 1/2 cups)

• 6 g baking powder (1 1/2 tsp)

• 1 pinch of salt

• 112 g granulated sugar (about 1/2 cup + 1 tbsp)

• Zest of 2 lemons

• 3 large eggs

• 100 g heavy cream (about 6 tbsp + 2 tsp)

• 30 g fresh lemon juice (2 tbsp)

• 90 g unsalted butter, melted and slightly cooled (6 tbsp + 1 tsp)

Lemon Syrup

• 40 g fresh lemon juice (2 tbsp + 2 tsp)

• 40 g granulated sugar (3 tbsp+ 1 tsp)

• 40 g water (2 tbsp+ 2 tsp)

Neutral Glaze

• 100 g water (about 6 tbsp+ 2 tsp)

• 100 g granulated sugar (1/2 cup)

• 4 g powdered gelatin

• 20 g cold water, for blooming the gelatin

Instructions

1. Make the Batter

Preheat the oven to 330°F / 165°C, conventional bake.

Butter and lightly flour a 8 inches / 20 cm loaf pan, for easier removal.

Place the sugar and lemon zest in a mixing bowl. Rub them together with your fingertips. This helps release the essential oils from the lemon zest and gives the cake a much deeper citrus flavor.

Add the eggs to the lemon sugar and whisk until smooth and combined.

Whisk in the heavy cream, followed by the lemon juice.

Add the flour, baking powder, and salt to the wet mixture. Mix gently with a whisk just until no streaks of flour remain.

Pour in the melted, slightly cooled butter and gently mix.

Pour the batter into the prepared loaf pan. Pipe a very thin line of softened butter, or dip a spatula in neutral oil and run it lengthwise down the center of the batter.

Bake for about 50 to 55 minutes at 330°F / 165°C. Insert a wooden skewer or thin knife into the center. It should come out clean or with just a few moist crumbs attached.

2. Make the Lemon Syrup

During the last few minutes of baking, combine the lemon juice, water, and sugar in a small saucepan. Heat gently until the sugar is fully dissolved. There is no need to boil the syrup for long. Once it looks clear and the sugar is dissolved, remove it from the heat and keep it warm.

Once the cake comes out of the oven, let it rest in the pan for about 5 minutes.

Slowly pour or brush the warm lemon syrup over the still-warm cake in several additions. Use the entire amount of syrup for the best flavor and moisture.

Let the cake sit for a few more minutes, then carefully remove it from the pan and let cool completely.

3. Make the Neutral Glaze

Sprinkle 4 g of powdered gelatin over 20 g of cold water, stir briefly, and let it bloom for 5 to 10 minutes.

In a small saucepan, bring the water and sugar to a boil. Let it simmer gently for about 1 minute, just long enough for the sugar to dissolve completely. Remove from the heat and allow it to cool slightly for a moment.

Add the gelatin to the warm syrup. Stir until fully dissolved. Allow the glaze to cool to about 86 to 95°F / 30 to 35°C. It should still be fluid, but no longer very hot.

Once the cake is completely cool, brush a very thin layer of neutral glaze over the top and, if desired, lightly over the sides. The glaze should add shine and help protect the surface. Let it set for a few minutes before slicing.

Mathilde's Tips

Rub the zest into the sugar. This small step makes a noticeable difference because it releases the natural oils from the lemon zest and distributes the flavor throughout the batter.

Use untreated lemons when possible. Since the zest goes directly into the batter, wash the lemons thoroughly before zesting.

Add the syrup while the cake is still warm. A warm cake absorbs the syrup much more effectively.

Keep the glaze thin.
You only need a light coating. Too much glaze can create an overly gelatinous finish.

Storage

Keep the cake stored in an airtight container. At room temperature, it is best enjoyed within 3 to 5 days.

If your kitchen is particularly warm, you may refrigerate it. Let it sit at room temperature for about 30 minutes before serving.

You can freeze the whole loaf or individual slices for up to 3 months. For best results, freeze the cake after soaking and cooling completely, but before applying the neutral glaze. Keep the cake tightly wrapped in plastic wrap. To thaw, leave the wrapped cake at room temperature for a few hours.