Lemon Loaf Cake
Serves 10
25 mins prep
35 mins cook
45 mins Cooling & Glazing
105 mins total
Moist and fluffy with bright lemon flavor, this lemon loaf cake is made in the style of a German pound cake, aka Sandkuchen.
Dry Ingredients
ozcorn starchcan substitute arrow root starch
Wet Ingredients
Glaze
tbsplemon juicemore as needed
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Preheat the oven to 375º F. Place one oven rack in the middle point of the oven.
Prepare/line a 9"x5" loaf pan with a baking spray that includes flour or a sheet of parchment paper.
Sift together the flour and starches in a medium bowl.
Melt the butter and allow to cool while you whisk together the egg mixture.
Whipping the Eggs
Place all wet ingredients except the butter into a the bowl of a stand mixer. Use the whisk attachment to whip, first on medium speed and then increasing to high speed for about 5 minutes until it has at least doubled in size.
Mixing the Batter
Fold the dry ingredients into the egg mixture with a rubber spatula or by holding the whisk attachment by hand, being careful not to deflate the egg mixture by stirring too vigorously.
Once there are no more dry bits visible, fold in the melted butter. I have found that it is helpful to tip the mixing bowl frequently to make sure all the butter is incorporated and hasn't all sunk to the bottom.
Baking the Loaf
Once the butter is fully incorporated, pour the batter into the prepared loaf tin.
Bake in the oven for 15 minutes, then turn the oven down to 350º F and bake for another 10 minutes. After the timer goes off, rotate the pan 180º and bake for another 10-15 minutes.
If it looks like it is getting too dark, cover with foil to prevent further browning - however, this loaf should get a nice golden brown color on top.
Once a toothpick comes out clean, remove the loaf from the oven and set on a cooling rack to cool - do not remove from the tin until it is cool.
Glazing
Once the loaf is completely cooled, make the glaze for the top of the loaf.
Whisk the powdered sugar and lemon together in a medium bowl. Add more lemon juice or powdered sugar until you reach your desired consistency.
Pour the glaze over the loaf.