Lemon Loaf

You know my favorite kind of breakfast? The kind that can double as dessert. This glazed loaf cake is super lemony, exceedingly moist, and pretty darn dreamy.

The first thing you should know about this pound cake is that the pan you bake it in will determine the loaf's appearance. A glass loaf pan will produce a loaf with a flatter, more even top, but if you use a metal pan, expect the loaf to have more of a domed top. This is because metal conducts heat faster. The cake turns out scrumptious either way, but if you're going for a certain look, now you know.

The second thing is that the yellow food coloring is completely optional. I like my lemon baked goods to have a nice, bright sunshine-y color to them, but if you prefer a more natural look, skip it! Again, you'll still be left with a marvelous loaf.

The third thing to know is that this homemade cake is so easy, anyone can make it. You don't even have to have an electric mixer!

Why do you use lemon extract in lemon loaf?

Lemon extract is the secret ingredient to this loaf's super lemony flavor. There's fresh lemon juice and zest in the batter, and the soak and glaze have lemon too, but a few teaspoons of lemon extract really enhance the citrus flavor of the whole cake. You can find lemon extract on your grocery store's baking aisle next to the vanilla! If you don't want to use it, here's some handy lemon extract substitutes to try.

How long is a lemon loaf good for?

It'll stay fresh for about four days. The oil in the batter, along with the lemon soak and glaze, help keep it nice and moist. I recommend storing the loaf at room temperature in an airtight container or wrapped tightly in plastic. The fridge can cause cakes to dry out, so room temperature is best.