Lemon Cake

1 loaf servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (1)
Lemon Cake
A great recipe find in an old antique recipe box. This tender lemon cake (also called lemon bread) features fresh lemon juice and zest baked into a sweet loaf, then topped with a tangy lemon-sugar glaze while still warm. Gâteau de citron at its finest.

Ingredients

1 loaf servings
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs, slightly beaten
  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup nuts (optional)
  • 1/4 cup lemon juice
  • grated peel of one lemon
  • 1/4 cup sugar and juice of one lemon for the topping

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a standard loaf pan (9x5 inch).
  2. Cream the shortening, sugar and eggs together until light and fluffy. Add the flour, baking powder, salt, milk, nuts (if using), lemon juice, and grated lemon peel. Mix until just combined.
  3. Pour batter into the greased loaf pan and bake at 350°F for one hour, or until a toothpick inserted in the center comes out clean.
  4. While the cake is baking, mix together 1/4 cup sugar and the juice of one lemon for the topping.
  5. Remove cake from oven and immediately pour the lemon-sugar topping over the hot loaf while still in the pan. Let it soak in for 10-15 minutes, then remove from pan to cool completely on a wire rack.

Common Problems and Solutions

Q: Why is my lemon cake dry?

A: Make sure not to overbake - check with a toothpick at the 1-hour mark. The cake is done when the toothpick comes out clean or with just a few moist crumbs. Also, don't skip the lemon-sugar topping, as it adds moisture to the finished cake.

Q: Can I use butter instead of shortening?

A: Yes, you can substitute an equal amount of softened butter for the shortening. The texture will be slightly different - butter will give you a more tender, flavorful crumb, while shortening creates a lighter, more cake-like texture.

Tips and Techniques

Pour the lemon-sugar topping over the cake while it’s still hot from the oven - this allows the glaze to soak into the cake rather than just sitting on top. For extra lemon flavor, add an additional teaspoon of grated lemon zest to the batter.

Ingredient Substitutions

  • shortening: softened butter or coconut oil
  • nuts: chopped pecans or walnuts
  • whole milk: buttermilk or 2% milk

Equipment Needed

  • 9x5 inch loaf pan
  • mixing bowls
  • electric mixer or whisk
  • grater or zester for lemon peel