Golden Whole Lemon Loaf Cake Tips, FAQ & printable recipe

Tips for success

For the most intense lemon flavor, let the blended lemon mixture sit for 5 minutes before combining with the dry ingredients. This allows the citrus oils to infuse the liquid.

Also, be sure to scrape down the blender jar thoroughly to capture all the lemon pulp. If you prefer a smoother crumb, sift the flour and baking powder together before whisking, but this is not essential.

When glazing, use a spoon to drizzle the glaze back and forth in a zigzag pattern, or transfer it to a small piping bag for a cleaner look. If the glaze is too thick to drizzle, add a few drops of lemon juice; if too thin, whisk in a little more confectioners' sugar.

The glaze should be thick enough to hold its shape slightly but still flow off the spoon. Allow the glaze to set fully before slicing to avoid smudging.

Variations

• Poppy Seed Lemon Loaf: Add 2 tablespoons of poppy seeds to the dry ingredients before mixing. The poppy seeds add a pleasant crunch and a nutty flavor that complements the lemon.
• Lemon Blueberry Loaf: Fold 1 cup of fresh or frozen blueberries into the batter just before pouring it into the pan. Toss the berries with a tablespoon of flour first to prevent them from sinking.
• Gluten-Free Lemon Loaf: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate, but the flavor will be just as bright.
• Lemon Yogurt Loaf: Replace the milk with plain yogurt or Greek yogurt for an extra moist crumb. The yogurt adds a subtle tang that enhances the lemon flavor.

Storage and make-ahead

Fridge

Refrigerate leftover cake in an airtight container for up to 1 week. Bring to room temperature before serving to restore the tender crumb.

Freezer

Freeze unglazed cake wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving.

Reheat

To reheat slices, microwave for 15 seconds or toast in a toaster until warm. The glaze may melt slightly; this is fine.

Store the glazed loaf in an airtight container at room temperature for up to 3 days. The glaze will remain slightly glossy and the cake will stay moist.

If you prefer a firmer glaze, refrigerate the cake, but bring it to room temperature before serving for the best texture. The cake can also be stored in the refrigerator for up to a week, but the crumb may dry out slightly.

The cake can be baked a day in advance and kept unfrosted in an airtight container. Glaze it just before serving for the freshest appearance.

Alternatively, prepare the glaze up to 2 days ahead and store it in a small container in the refrigerator; whisk well before using. The cake itself can also be frozen for up to 3 months, but it is best to freeze it unglazed and add the glaze after thawing.

Serving ideas

Serve this loaf cake at room temperature, sliced thick, with a cup of tea or coffee. The bright lemon flavor pairs wonderfully with a hot beverage. For a more indulgent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream. The glaze adds a sweet crunch that contrasts with the moist crumb.

This cake is also delicious lightly toasted. Toast a slice in a toaster or under the broiler for a minute until the edges are slightly crisp, then serve with a pat of butter. The heat intensifies the lemon aroma and softens the interior. It is a lovely way to enjoy leftover slices the next day.

Frequently asked questions

Recipe card

Golden Whole Lemon Loaf Cake

Prep 15 minCook 42 minTotal 57 minServes 10

Ingredients

• 1 whole organic lemon, seeded and chopped
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 10 g baking powder
• 1 tsp vanilla extract
• 1 cup confectioners' sugar
• 2 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the long sides. In a blender, combine the chopped whole lemon (seeds removed), eggs, sugar, milk, and oil. Blend on high until completely smooth and frothy, about 30 to 45 seconds. The lemon peel should be finely ground and the mixture should look pale and creamy.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and vanilla extract until evenly distributed. The vanilla may clump slightly; use the whisk to break up any lumps. This step ensures the baking powder is evenly dispersed throughout the flour.
3. Pour the blended lemon mixture into the bowl with the dry ingredients. Gently whisk until just combined and a smooth, ribbon-like batter forms. Do not overmix; stop as soon as no dry streaks remain. The batter will be thin and pourable, similar to a thick pancake batter.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake at 350°F (175°C) for 42 minutes, or until the top is deep golden brown and a crack has formed down the center. A toothpick inserted into the thickest part should come out clean or with a few moist crumbs attached. The internal temperature of the cake should register 200°F (93°C) in the center.
5. Remove the loaf pan from the oven and place it on a wire rack. Let the cake cool in the pan for 10 minutes. Then, using the parchment overhang, lift the cake out of the pan and transfer it to the wire rack to cool completely. The cake must be completely cool before glazing, otherwise the glaze will melt and soak in.
6. In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until smooth and pourable. The glaze should be thick but flow off the whisk in a steady stream. If it is too thick, add a few drops of lemon juice; if too thin, add a little more confectioners' sugar.
7. Once the cake is completely cool, drizzle the glaze generously over the top in a zigzag pattern, letting it cascade down the sides. Use a spoon or a piping bag for more control. Allow the glaze to set for at least 15 minutes before slicing. The glaze will harden slightly, creating a crisp, sweet crust.
8. Use a serrated knife to slice the loaf into thick, even pieces. The cake should be moist and tender, with a bright yellow crumb and a fragrant lemon aroma. Serve at room temperature. The glaze will have set, but the interior remains soft and moist.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.