Triple Lemon Cake Loaf is a lemony dessert that you won’t want to pass by! Moist lemon cake is infused with lemon syrup and drizzled with a sweet, tangy lemon glaze.
Ever since I saw Baked I knew I had to have it. Since purchasing the first book, I have made several of the recipes and loved each and every one. When the newest book from the Brooklyn bakers came out, I wanted it more than the first. I wasn’t disappointed and even wrote a review about just how great I found the book to really be.
In need of some serious bonding time, my father and I decided to tackle a recipe from Baked the other night. We both enjoy cooking, and we are inseparable – until you put us in a kitchen together. You have to be a sadist to stand and watch, but it’s all in good fun.
As we’re all in need of some spring weather, the lemon cake loaf was picked by my father’s wife as our recipe to conquer, and copious amounts of lemons were purchased. (Lemons are fun and all, but I bet you’ll discover 10000 nicks, cuts, hangnails, and cracked skin in the dead of winter when juicing them by hand. You were warned).
Name calling and our general disagreement of how the other handles their kitchen commenced. The lemon cake was worth the pain, as it turned out moist and beautiful. The lemon was there, and is certainly the main flavor – but it doesn’t leave you with the sting of tart or sourness. The glaze adds a real hit of lemon to the top (which I would say is optional depending upon your tastes) on this light and delicious dessert.
Triple Lemon Cake Loaf
From “Lemon Lemon Loaf” in Baked: New Frontiers in Baking
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups sugar
- 8 large eggs, at room temperature
- 1/4 cup grated lemon zest (from about 4 lemons)
- 1/4 cup fresh lemon juice
- 2 cups (4 sticks) unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
For the Lemon Syrup
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
For the Lemon Glaze (Optional)
- 2 cups confectioners’ sugar, sifted, or more if needed
- 4 to 6 tablespoons fresh lemon juice
Make the Cake:
Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool in the pans for 15 minutes.
Meanwhile, make the Lemon Syrup:
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
If you like, make the glaze:
In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
The glazed lemon cake will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.
BAKED NOTE For zesting purposes, we always recommend using an organic fruit, free of chemicals or pesticides that might reside deep in the rind.