Easy Lemon Cream Loaf Cake is a simple from scratch recipe that creates a rich and dense loaf cake bursting with tangy lemon flavor in every bite. It’s topped off with a lemon juice and powdered sugar glaze that makes it even more superb.
This delicious lemony recipe comes to us from Grace By The Sea Good Food Cookbook. A collection of recipes from Grace Lutheran Church By the Sea Nags Head, NC
Made with real lemon juice and zest from the lemons, a bite of this cake is like a lemon bomb exploding in your mouth with all sorts of zesty and tangy lemon flavor.
The lemons are combined with 8 ounces of cream cheese, which gives it a subtly creamy flavor and a nice dense texture.
Lemon cream loaf cake is a very practical cake in that is a simple, from scratch, homemade recipe and you can serve it for many occasions. I personally think this would be brilliant served for tea or at a brunch. But, it would also be perfect for dessert or a snack.
You’ll be a Betty cROCK Star wherever you serve this lusciously lemon sweet treat.
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Lemon Cream Cake
Ingredients
Ingredients for Cake
- 2¼ cups Flour Sifted
- 3 tsp Baking Powder
- ¼ tsp Salt
- ½ cup Butter
- 1¼ cups Sugar
- 2 Eggs
- ¾ cup Evaporated milk
- ¼ cup Water
- 1 tbsp Vanilla
- 3 tbsp Lemon rind You can use more or less
- 8 oz Cream cheese Cut into 8 pieces
- ½ cup Nuts Optional
Ingredients for Glaze
- ¼ cup Lemon juice Squeeze juice from lemons
- ½ cup Powdered sugar
Instructions
- Instructions for Cake
- Cream butter and sugar well. Not gritty
- Combine evaporated milk and water
- Add milk and water mixture alternately with eggs to the butter/sugar mixture
- Add vanilla
- Add flour, baking powder and salt, mixing well
- Add lemon rind and fully incorporate
- Add cream cheese a piece or two at a time. Mix well after each addition.
- Add nuts if you choose
- Put into a well greased and floured 9×5 loaf pan
- Bake at 375° between 45 and 55 minutes
- Insert a sharp knife in center of cake to test if done. If it comes out with batter, it's not done. If it comes out clean or with a few crumbs, it's done.
- Let cake cool 10 minutes and release from pan
Instructions for Glaze
- Sift powdered sugar
- Add lemon juice to sifted powdered sugar. Stir until you get most of the lumps out.
- Put on cake while cake is hot, immediately after you release cake from pan.
Notes
Nutrition
USEFUL TOOLS IN MAKING THIS RECIPE
Nordic Ware Loaf Pan
Kitchen Aid Stand Mixer
Hand Mixer
Long Baking Spatula
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