If you’re a fan of citrus desserts, this lemon loaf cake is about to become your new favorite. It’s incredibly simple: just let the cake come to room temperature and it’s ready to enjoy. No baking required-perfect for when you want a quick and delicious treat.
This luscious lemon loaf is moist, tender and bursting with bright lemon flavor. Each slice is a delightful balance of sweet and tangy. Whether you serve it for dessert, with afternoon tea or as a snack, it’s sure to satisfy your cravings.
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Keep the lemon loaf cake refrigerated until you are ready to serve.
- Take the cake out of the refrigerator about 1 hour before serving to allow it to come to room temperature.
- Slice and enjoy!
Recipe Tips
For the best flavor and texture, let the cake sit at room temperature for a full hour before serving.
If you prefer a warm cake, you can microwave individual slices for 10-15 seconds.
FAQ
How should I store leftover lemon loaf cake?
Store any leftover cake in the refrigerator, tightly wrapped or in an airtight container, for up to 5 days.
Can I freeze this lemon loaf cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Is this lemon loaf cake gluten-free?
This specific recipe contains wheat, so it is not gluten-free. However, you can look for a gluten-free pound cake mix as a substitute.
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