Moist Lemon Loaf Cake With Walnuts and Glaze Step-by-step instructions

Before you start

Before starting, make sure you have a blender, a 9x5-inch loaf pan, and all the ingredients at room temperature. Grease the loaf pan and line it with parchment paper for easy removal. Preheat the oven to 350°F (175°C). Wash the lemon thoroughly. Measure out all the ingredients so the batter comes together quickly once you start blending.

Instructions

Blend and Mix

1. 1Prep and Blend
   Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. Cut the lemon into wedges, removing any seeds. Place the lemon wedges, eggs, vegetable oil, whole milk, and granulated sugar in a blender. Blend on high until completely smooth, about 30 seconds.
   Look for The mixture should be pale yellow and frothy, with no visible chunks of lemon.
   Tip Blend thoroughly to ensure the lemon peel is fully incorporated, which adds intense citrus flavor.
2. 2Mix Dry Ingredients
   In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Pour the blended lemon mixture into the dry ingredients and stir with a rubber spatula until just combined. Fold in the chopped walnuts.
   Look for The batter should be thick but pourable, with no dry streaks of flour.
   Tip Do not overmix; a few lumps are fine and will disappear during baking.
3. 3Fill the Pan
   Pour the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan gently on the counter to release any air bubbles.
   Look for The batter should fill the pan about three-quarters full.
   Tip Tapping the pan helps the cake bake evenly and prevents large holes.

At this stage, the blended lemon mixture should be smooth and frothy, with a bright yellow color. The dry ingredients should be fully incorporated into a thick, lump-free batter. The batter should smell intensely of fresh lemon and have a slightly oily sheen. Before moving on, tap the pan to release air bubbles and ensure an even bake.

Bake to Perfection

4. 4Bake the Loaf
   Bake in the preheated oven for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
   Look for The cake is done when the internal temperature reads 200°F (93°C) and the edges pull away from the pan.
   Tip If the top browns too quickly, tent loosely with foil after 30 minutes.
5. 5Cool Slightly
   Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes. Then carefully lift the loaf out using the parchment paper and place it on the wire rack.
   Look for The cake should be firm but still warm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cooling slightly makes the cake easier to handle and helps the glaze soak in.

The loaf should be golden brown on top and have a slight dome. A toothpick inserted in the center should come out clean, and the internal temperature should reach 200°F (93°C).

The edges will pull away from the pan slightly. The kitchen will smell like lemon and toasted nuts. Let the cake cool in the pan for 10 minutes so it holds its shape when removed.

Glaze and Finish

6. 6Make the Glaze
   While the cake is still warm, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. The glaze should be thick but pourable.
   Look for The glaze should coat the back of a spoon and slowly drip off.
   Tip If the glaze is too thick, add a few drops of lemon juice; if too thin, add a little more powdered sugar.
7. 7Glaze and Serve
   Pour the glaze over the warm loaf, letting it cascade down the sides. Sprinkle with candied lemon zest if using. Let the glaze set for about 10 minutes before slicing.
   Look for The glaze should set into a glossy, translucent coating.
   Tip Slicing with a serrated knife gives clean cuts without crumbling.

The glaze should be thick and glossy, coating the back of a spoon. When poured over the warm loaf, it should slowly cascade down the sides and pool at the base.

The candied lemon zest adds a bright, colorful finish. After 10 minutes, the glaze should be set but still slightly sticky to the touch, and the cake should be ready to slice and serve.

Common mistakes

One common mistake is overmixing the batter after adding the flour, which can make the cake tough. Mix just until no dry streaks remain, and a few lumps are fine. Another pitfall is underbaking—the center may look set but still be raw.

Always test with a toothpick or thermometer. Finally, don't skip the glaze; it adds essential moisture and flavor. If the glaze is too thin, it will run off; if too thick, it won't spread. Adjust with a teaspoon of liquid at a time.

How to tell it’s done

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when gently pressed.

For an exact check, insert an instant-read thermometer into the center; it should read 200°F (93°C) for a fully baked loaf. If the cake is browning too fast, tent it with foil. Let it cool in the pan for 10 minutes before glazing.

• Egg dishes: 160°F (71°C) in the thickest part