Lemon Loaf

Lemon Loaf

Posted by Mimi on 4th May 2018

So, I have had an obsession with Pound Cake ever since I was little. Every year we would go to my Aunt Marina's house in Long Beach, Indiana for her famous Fourth of July party. She lived in a beach front house, so all you had to do was walk up a dune in her backyard and you were at the beach. But, in order to get there you had to walk passed the BBQ and the massive table of food sitting on top of the red, white and blue table cloth. Every year there was a Pound Cake on that table. I don't know who made it or where it came from. But, I waited for this Pound Cake all year long. And I ate a lot of it before and after the beach, before and after dinner... Hell, I probably ate the entire cake, no one really knows. So ever since I started baking I have been obsessed with Pound Cakes, and I'm constantly making new ones. This Lemon Loaf is essentially a Pound Cake with Glaze on it and Candied Lemons. I usually make Pound Cakes in a bundt pan, as that's how the one at Aunt Marina's house was always baked. But, baking them in a loaf pan is super easy, and it does't make as large of a cake (if you don't want or need a lot of cake, or if you're trying to stop yourself from eating an entire cake such as myself). At least I'm only eating an entire loaf cake now. It's perfect for Spring or Summer. You can wrap it up and take it to the beach, to work or anywhere. 

Lemon Loaf | Makes 1 Loaf (8.5" x 4" pan)


  • 1 stick (113 grams) organic salted butter, softened
  • 340 grams (1 1/2 cups) organic cane sugar
  • 1 Tablespoon organic lemon flavor (like Frontier Co-Op)
  • 3 organic large eggs
  • 1 organic large egg yolk
  • 212 grams (1 1/2 cups) all natural cake flour
  • 1/4 teaspoon fine sea salt
  • 1/2 cup organic milk


  • 142 g. (1 cup) organic powdered sugar, sifted
  • 2 T. organic milk

First make the Candied Lemons, find recipe here.

Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, cream the butter, sugar and lemon flavor.

Add in the eggs and yolk and mix on low until combined. Scrape down the side of the bowl and mix again until combined.

In a separate bowl, mix together the cake flour and sea salt.

Add the cake flour mixture to the butter mixture and pour the milk over the top of it. Mix on low until combined, scrape down the sides of the bowl and mix again until the batter is smooth.

Grease and flour a 8.5" x 4" loaf pan. Pour batter into pan.

Bake for 1 hour or until a wooden pick inserted in center comes out clean.

In a medium mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze. You can add more milk depending on the consistency you like. I prefer my glazes to be somewhat thick vs. runny, but some people like less of a glaze and if you prefer that you can add a little more milk to make it runnier.

Top with Candied Lemons.

Store in a cake dome.

High Altitude – Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.

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