Lemon Loaf Cake with Lemon Icing

Lemon cake reminds me of the cake tables at childhood birthday parties, school fairs and sports events. Between chocolate cake and Donauwelle, I usually went for lemon. I liked it fluffy and properly lemony. My version is baked in a loaf tin and finished with lemon icing.

Lemon flavour without cream

This cake uses eggs, margarine and flour rather than cream. Finely grated lemon zest flavours the batter. Wash the lemons well and grate only the yellow peel, leaving the bitter white pith behind.

Choosing the loaf tin

These quantities are intended for a 30 cm loaf tin. Grease it well and line the base if you like. Fill it no more than about two-thirds full. If your tin is narrower and leaves you with extra batter, bake that separately in small moulds.

Mixing the lemon icing

You only need part of the squeezed lemon juice for 250 g icing sugar. Start with about 30 ml and add more by the teaspoon if needed. The icing should fall thickly from a spoon so it stays on the cooled cake. Save the remaining juice for another use.

Kitchen tip

Once the flour goes in, mix only briefly. Let the cake cool before slicing so the pieces hold together neatly.

Easy recipe

Lemon Loaf Cake with Lemon Icing

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Lemon cake baked in a 30 cm loaf tin, flavoured with lemon zest and finished with lemon icing. A soft cake without cream, cut into about 15 slices.

Prep time

20 min

Cook time

55 min

Yield

15 slices

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Ingredients

− 15 +

• 6eggs
• 200 gsugar
• 300 gplain flour
• 250 gbaking margarine, softened, regular baking margarine
• 3unwaxed lemons, zest for batter; start with30ml juice for icing and save the rest
• 8 gvanilla sugar
• 16 gbaking powder
• 250 gicing sugar
• 5 gmargarine for greasing

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Instructions

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1. Preheat the oven to 180 °C conventional heat. Grease a 30 cm loaf tin and line the base if you like. Bring the margarine and eggs to room temperature.
2. Wash and dry the unwaxed lemons and finely grate the yellow zest. Squeeze the lemons and reserve the juice for the icing.
3. Beat the margarine, sugar and vanilla sugar until creamy. Beat in the eggs one at a time. Mix and sift the flour and baking powder, then briefly fold into the batter with the lemon zest until no dry flour remains.
4. Fill the prepared tin no more than about two-thirds full and level the batter. Bake on the middle shelf for about 50–60 minutes. A skewer should come out without raw batter. Loosely cover the top if it becomes too dark.
5. Let the cake cool in the tin for about 15 minutes, then carefully turn out onto a rack and leave to cool.
6. Mix the icing sugar with 30 ml lemon juice to start, adding a little more juice if needed for a thick, pourable icing. Spoon over the cooled cake and leave to set. Cut into about 15 slices.

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Nutrition per serving

Calories

343 kcal

Protein

4.6 g

Carbohydrates

46.4 g

Sugar

30.7 g

Fat

15.7 g

Saturated fat

4.2 g

Fibre

0.5 g

Salt

0.4 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace