Thursday, March 8, 2012

Lemon Loaf Cake

I'm writing this post as I lie down on my bed, covered in a big blanket, with a tissue box to my left and my cat cuddled up next to me on my right. I'm still recovering from a flu which doesn't seem like it's going away anytime soon. But with a little bit of Jack Johnson, a dam to my river of worries about my midterms (nerd alert) and some happy blogging vibes, a flu won't be the end of me.


I've been baking this cake quite a lot in the past 2 months, it has now become another family favorite. Frankly, this list keeps growing so I'm no longer keeping count. I must say that this sometimes works against my favor on busy days when I have no time nor energy to bake. But my mom pulls out the puppy-dog eyes and I'm sold; running to the kitchen to start mixing and baking.

Lemon zest, anyone?
This cake's very simple to make (as most of what I love to bake is) and is one of those cakes you can keep in an air-tight container all week long without it getting spoiled. I love having a slice of this for breakfast with some green tea: HEAVEN! Seriously, who has cereal in the morning when you have a beautiful cake waiting for you to indulge in?


A ray of sunshine


If you've got extra cake batter left then I suggest you have some fun with it by making some cupcakes. Top them off with ever-so-light cream cheese frosting and a touch of lemon zest.

Looks like a party, doesn't it?



Lemon Loaf Cake adapted from The Complete Magnolia Bakery Cookbook

For the cake:
2 sticks of butter (approx. 200g), softened
2 cups sugar
4 large eggs, at room temperature
1½ cups self-rising flour
1¼ cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 teaspoon of lemon essence/flavoring
zest of 2 lemons
  • Preheat oven to 180°C (350°F)
  • Grease and lightly flour a large loaf pan; line the bottom with parchment paper.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugar gradually and beat for 3 minutes until fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. (Note: you can simply mix in the vanilla extract with the milk to make the alternation easier)
  • Add the lemon essence/flavoring and the lemon zest and mix until well incorporated.
  • Pour the batter into the loaf pan.
  • Bake for 45 minutes or until a cake tester inserted into the center of the cake comes out clean.
  • Let the cake cool in the pan for ten minutes.
  • Remove from pan and cool completely on wire rack.
  • Slice a nice big piece. Enjoy!
For the cream cheese frosting, I've used my favorite: Sweetapolita's Fluffy Cream Cheese Icing recipe

Happy Baking!

14 comments:

  1. I was gonna read it later but i LIED. I read it now!

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  2. Also, LOOKS SO NUMMY!

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  3. aw get better hun, this weather is really getting everyone down. but there's nothing like a slice of lemon cake to heal the sick ;)

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  4. Haha! Hope you enjoyed it :)

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  5. Yes the weather's been very strange as of late! Thanks for dropping by sweetie!

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  6. Life in the FoodlaneMarch 8, 2012 at 9:42 AM

    I shouldn't have read this post now: having a coffee and you got me craving a slice of lemon loaf! Get better soon!!!

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  7. It's perfect for breakfast but I should probably stop ODing on it soon :P Thank you!

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  8. Looks yummy, thanks for the recipe!

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  9. Now I'm so hungry! Looks lovely...and who doesn't love some cream cheese frosting? :)
    I haven't eaten your baked goodies in a while...fix that please!!! :D

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  10. Soon after these midterms are over, you shall be stuffed with goodness!

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  11. Any dessert with lemon is a winner with me, this sounds delicious.. Hope you feel better soon :)

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  12. Agreed, I love most zesty desserts (and main courses like chicken picatta). Thank you Dima!

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  13. shruti @ a spoonful of yummApril 25, 2012 at 11:11 PM

    looks delicious :)

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