Lemon Loaf Cake

Moist and fluffy with bright lemon flavor, this lemon loaf cake is made in the style of a German pound cake, aka Sandkuchen.

Prep Time25

Cook Time35

Cooling & Glazing45

Total Time1 45

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: cake, lemon, loaf cake, sandkuchen

Servings:

Calories: 441kcal

Ingredients

Dry Ingredients

125 grams all purpose flour
125 grams corn starch can substitute arrow root starch

Wet Ingredients

230 grams granulated sugar
1/4 teaspoon salt
2 lemon zest
5 eggs
180 grams butter melted

Glaze

250 grams powdered sugar
4 tablespoons lemon juice more as needed

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Instructions

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.

Notes

This loaf will stay good for 3-4 days at room temp in an airtight container but is always eaten fresh! You can also freeze it before you or after you slice it for up to a month - then defrost in the fridge overnight. Don't worry if the top collapses and becomes crinkly, this is normal and delicious! The cake shouldn't sink below level with the edges of the cake - this would indicate that it has been underbaked.

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