Here’s a simple and delicious Lemon Loaf Cake recipe perfect for baking in a metal loaf pan 🍋🍰. Using metal pans gives a nice golden crust and even baking.
🍋 Lemon Loaf Cake
Ingredients
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1¾ cups all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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1 cup granulated sugar
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½ cup unsalted butter, softened
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2 large eggs
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½ cup plain yogurt or sour cream
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3 Tbsp fresh lemon juice
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2 tsp lemon zest
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1 tsp vanilla extract
Optional Lemon Glaze:
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½ cup powdered sugar
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1–2 Tbsp fresh lemon juice
Instructions
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Preheat oven:
Preheat to 350°F (175°C). Grease a 9×5-inch metal loaf pan and lightly dust with flour, or line with parchment paper. -
Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. -
Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Beat in eggs, one at a time, then stir in lemon zest and vanilla. -
Combine wet and dry ingredients:
Add flour mixture alternately with yogurt and lemon juice, starting and ending with flour. Mix just until combined—don’t overmix. -
Bake:
Pour batter into prepared metal loaf pan. Smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, cover loosely with foil during the last 10–15 minutes. -
Cool and glaze:
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
For glaze, mix powdered sugar and lemon juice until smooth and drizzle over the slightly warm loaf.
🍰 Tips for Metal Loaf Pans
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Metal pans brown faster than glass, so check for doneness 5–10 minutes earlier than recipes for glass pans.
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Lightly grease and flour the pan to prevent sticking, or use parchment paper for easy removal.
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Avoid overmixing batter, or the loaf may be dense.
If you want, I can give you a moist, extra-zesty version with a lemon syrup brushed over the hot loaf, which makes it extra tender and flavorful.
Do you want me to do that?
