Lemon Loaf Cake (4 ingredients)
This one-bowl Lemon Loaf Cake is super moist, delicious, and made with just 4 simple ingredients. Bursting with bright, citrusy, lemon flavor, it's the perfect summer snacking cake for any occasion.
Servings 12 servings
Ingredients
- 1/4 cup 2 oz lemon juice + 2 tsp lemon zest
- 1 medium lemon
- 3 large eggs
- 1 14 oz can (397g) full-fat sweetened condensed milk
- 1 ¼ cups 156 g self-rising flour
Optional Lemon Glaze:
- 3-4 tablespoons lemon juice
- 2 cups powdered sugar also called Confectioner’s sugar
Instructions
- Preheat oven to 350°F and line a 9×5” loaf pan with parchment paper.
- In a large bowl, whisk together lemon juice, lemon zest, eggs, and sweetened condensed milk until smooth.
- Add flour and whisk until fully combined. For any flour pockets, whisk quickly in a back-and-forth motion.
- Pour batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted comes out mostly clean.
- Let the loaf cool completely in the pan. If adding icing, wait until the bread is fully cooled before drizzling on top.
For the Lemon Glaze:
- Whisk together 2 tablespoons lemon juice with the powdered sugar.
- Slowly add in the last 1-2 tablespoons of lemon juice until preferred consistency is reached.
Video
Notes
Storage:
- Store leftovers in an airtight container or wrapped tightly with plastic and foil in the fridge or at room temperature for up to 3 days.
- You can freeze this loaf cake. Store it in an airtight container or wrapped tightly in the freezer for up 3 months. Thaw in the fridge or at room temperature before serving. We recommend freezing the loaf cake pre-glazed, if possible, and glazing right before serving for maximum flavor and texture.
- Make the loaf cake up to 3 days in advance and serve when ready. Store it at room temperature, wrapped tightly, in the fridge or in the freezer until you're ready to enjoy.
- Zest Lemons Before Juicing: Use a rasp or fine grater to zest the lemons before you cut and juice them. This makes it much easier for prep.
- Don't Over-mix Batter: Resist the urge to stir and stir! Only mix until just combined for a tender crumb. Over-mixing can lead to a dense cake.
- Poke the Warm Loaf with a Skewer: Do this before adding the glaze if you want it to really penetrate and soak into the cake.
- Let Loaf Cool Completely Before Glazing: Wait into the cake is cool, otherwise the glaze will melt off.
- Always Use Fresh Lemons: This is a must, there is no substitution for the real thing. Bottled lemon juice will not do the trick!
- Adjust the glaze consistency. If the glaze is too thin, add more powdered sugar. If it's too thick, add more lemon juice.