Citrusy And Sweet, This Lemon Loaf Cake Is The Perfect Recipe For The Weekend

Final Up to date:March 07, 2026, 13:02 IST

This lemon loaf cake may be made in beneath an hour, and is ideal for summer season weekened baking.

This lemon loaf cake is a flavour bomb that must be loved over a calming weekend

Summer season is right here, and summer season weekends name for easy joys like baking. And nothing captures that zesty sunshine fairly like a lemon loaf cake—moist, tangy, and topped with a glistening glaze that cracks beneath your fork. This foolproof recipe transforms primary pantry staples right into a buttery, citrus-infused delight, excellent for lazy brunches, afternoon tea, or gifting to neighbours. With vibrant lemon zest permeating each tender crumb and a syrup soak guaranteeing days of softness, it’s lighter than pound cake but indulgent sufficient for dessert.

Prepared in beneath an hour of lively time, it fills your own home with irresistible aromas. Customise with poppy seeds for crunch or yoghurt for additional tenderness. Slice thickly, pair with chai, and savour the ritual.

This recipe for a lemon loaf cake by Chef Aanal Kotak is tremendous straightforward to whip up over the weekend. It may be loved with tea or espresso whereas bingeing in your favorite film or collection.

Lemon Loaf Cake

INGREDIENTS:

FOR LEMON LOAF CAKE

• ½ Cup Curd

• 2 Cups Maida (All-Objective Flour)

• ½ Tsp Baking Powder

• ½ Tsp Baking Soda

• 1 Tsp Lemon Zest

• 1 Tbsp Lemon Juice

• ½ Cup Oil (Vegetable or Canola)

• 1 Tsp Vanilla Essence

• 1 Cup Icing Sugar

• ½ Cup Milk

• 2 Drops Yellow Meals Color (Non-obligatory)

FOR GLAZE:

• 1 Cup Icing Sugar

• 2 Tbsp Milk

• Lemon Zest (For Garnish)

METHOD:

1. Preheat oven to 175°c (350°f). Grease a loaf tin or line with parchment paper.

2. In a mixing bowl, whisk curd and oil till clean.

3. Add vanilla essence and lemon zest; combine nicely.

4. Add icing sugar and whisk till absolutely mixed.

5. Sift maida, baking powder and baking soda collectively.

6. Add dry elements regularly into the moist combination.

7. Pour in milk and mix right into a clean batter.

8. Add lemon juice and blend gently.

9. Add meals color if utilizing.

10. Pour batter into the ready tin and bake for 30–35 minutes or till a toothpick comes out clear.

11. Cool within the tin for 10 minutes, then unmold and funky fully.

1. Whisk icing sugar and milk right into a clean, pourable glaze.

2. Drizzle over the cooled cake and garnish with lemon zest.