Lemon Loaf Cake
A moist and flavorful lemon loaf cake with a tender crumb, perfect for tea or dessert, showcasing bright lemon flavor that appeals to all ages.
Ingredients
Instructions
- Cream shortening, sugar, and eggs until light and fluffy.
- Add buttermilk and self-rising flour alternately; then add lemon flavoring.
- Beat well until smooth.
- Pour batter into a greased Bundt or tube pan.
- Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes or until tests done.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming it with sugar and eggs. You can substitute the buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. If you want a more intense lemon flavor, consider adding zest from one or two lemons along with the lemon flavoring.
Serving Suggestions
This lemon loaf cake is delightful on its own, but you can enhance its flavor by serving it with a dusting of powdered sugar or a drizzle of lemon glaze. It pairs beautifully with tea or coffee, making it an ideal afternoon snack. For a more substantial meal, consider serving it alongside a light salad like Cold Macaroni Salad(Summer Salad).
Storage & Reheating
Store leftover lemon loaf cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Loaf Cake contains roughly 477 calories, with 6g protein, 61g carbohydrates, and 25g fat. It is a good source of vitamin C (16% of the Daily Value), calcium (13% of the Daily Value), and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead. Just add 1 tablespoon of baking powder and a pinch of salt for every cup of flour to achieve the same leavening effect as self-rising flour.
What can I do if my cake is too dense?
If your lemon loaf cake turns out dense, it might be due to overmixing the batter or using too much flour. Be sure to measure your flour correctly and mix just until combined to maintain a light texture.
Can I freeze the lemon loaf cake?
Absolutely! To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).