Irresistibly Moist Iced Almond-Lemon Loaf Cake: Your Perfect Spring Dessert Recipe
Indulge in this super moist and tender loaf cake, bursting with vibrant lemon flavor and a subtle hint of almond, all crowned with a luscious, tangy lemon glaze.
There’s something truly magical about the arrival of warmer weather and longer days. As the seasons shift, so do our cravings, often turning from hearty comfort foods to lighter, brighter flavors. While I’ve long considered myself a devoted member of the chocolate fan club, the enchanting zest of lemon has completely captured my heart, especially when the sun is shining. This Iced Almond-Lemon Loaf Cake perfectly embodies that delightful shift, offering a refreshing and incredibly satisfying treat that’s ideal for any occasion.
Forget everything you thought you knew about traditional loaf cakes. This recipe elevates the classic by incorporating unexpected ingredients that contribute to its unparalleled moisture and tender crumb. The result is a cake that’s not only bursting with a vibrant, tangy lemon profile but also carries a delicate, nutty undertone from the almond. It’s an elegant yet simple dessert that’s guaranteed to impress, whether you’re serving it at a casual brunch, an afternoon tea, or simply enjoying a slice with your morning coffee.
The Secret to Unbeatable Moisture: Why Yogurt is Your Best Friend in Baking
What makes this Almond-Lemon Loaf Cake exceptionally moist and tender? The secret lies in a humble, yet powerful ingredient: yogurt. Unlike many traditional recipes that rely solely on butter or oil for richness, plain whole-milk or low-fat yogurt (definitely not Greek for this recipe, as its thickness can alter the texture) introduces a fantastic tang and an incredible depth of moisture. The active cultures in yogurt help break down proteins in the flour, leading to a softer, more delicate crumb that practically melts in your mouth.
Beyond its textural benefits, yogurt also adds a subtle acidity that brightens the overall flavor profile of the cake, beautifully complementing the fresh lemon zest and juice. It’s a game-changer that transforms a good loaf cake into an extraordinary one, ensuring every bite is rich, flavorful, and wonderfully tender. If you’ve never baked with yogurt before, prepare to be amazed by the delicious difference it makes!
A Symphony of Flavors: Lemon and Almond Perfection
While lemon takes center stage in this delightful loaf cake, the addition of almond introduces a sophisticated layer of flavor and texture that truly sets it apart. Almond meal, finely ground almonds, not only contributes to the cake’s tender structure but also imparts a delicate, nutty sweetness. This is further enhanced by pure almond extract, which deepens the almond essence without overpowering the bright citrus notes.
The combination of zesty lemon and sweet almond creates a harmonious balance, resulting in a flavor profile that is both comforting and exhilarating. Each slice offers a perfect blend of tangy and sweet, making it an incredibly addictive treat. This pairing is particularly lovely for spring and summer, evoking a sense of light indulgence and fresh, invigorating tastes.
The Tangy Lemon Glaze: The Perfect Finishing Touch
No loaf cake is truly complete without its crowning glory, and for this Iced Almond-Lemon Loaf Cake, it’s a simple yet sensational lemon glaze. The glaze adds another layer of bright lemon flavor and a beautiful visual appeal. What makes this glaze particularly special is, once again, the inclusion of yogurt! It’s a trick I learned from the amazing cookbook, “Yogurt Culture” by Cheryl Sternman Rule. Incorporating yogurt makes the glaze incredibly smooth, thick, and perfectly pourable, all while adding another subtle layer of tanginess.
Preparing the glaze is effortlessly easy: simply whisk together confectioners’ sugar, a touch of plain yogurt, and fresh lemon juice until you reach your desired consistency. Drizzle it artfully over the cooled loaf cake, or spread it evenly for a more uniform finish. As the glaze sets, it forms a delicate crust that perfectly complements the soft cake beneath, adding a delightful textural contrast with every bite. This glaze truly takes the cake from delicious to absolutely unforgettable.
Inspired by “Yogurt Culture”: A Cookbook That Redefines Baking
This fantastic recipe, particularly the innovative use of yogurt in both the cake and the glaze, comes from the remarkable cookbook “Yogurt Culture” by Cheryl Sternman Rule. This book truly broadens the horizons of what yogurt can do in the kitchen, moving beyond its traditional role as a breakfast staple. It introduces readers to the versatility of yogurt in countless recipes, from savory dishes to unexpected sweet treats.
Cheryl Sternman Rule’s approach is both insightful and inspiring, demonstrating how yogurt can enhance flavors, add moisture, and create incredible textures in ways you might never have considered. Finding this recipe was a revelation, especially for the glaze, which I would never have thought to make with yogurt. The ease with which the yogurt blends into a smooth, thick icing is pure genius. This cookbook has certainly earned its place as a go-to resource in my kitchen, and I highly recommend it for anyone looking to explore new dimensions in their cooking and baking.
Iced Almond-Lemon Loaf Cake
Ingredients
For the cake
- 10 tablespoons 1 1/4 sticks unsalted butter, at room temperature, plus soft butter for greasing the pan
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup almond meal
- Zest of 2 large lemons
- 1 cup granulated sugar
- 2 large eggs, , at room temperature
- 2 teaspoons pure almond extract
- 1 cup plain whole-milk or low-fat yogurt, (not Greek)
For the icing
- 1/2 cup confectioners’ sugar
- 1 tablespoon plain whole-milk or low-fat yogurt, (not Greek)
- 1 tablespoon fresh lemon juice
Instructions
- Prep. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
- Mix the batter. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest. In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.
- Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.
- Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.
- Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Expert Baking Tips for a Perfect Loaf Cake
Achieving a perfectly moist and flavorful loaf cake every time is easier than you might think, especially with a few key baking tips:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more smoothly with the sugar, incorporating more air and leading to a lighter, fluffier cake texture.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour too much, resulting in a tough or dense cake.
- Zest First, Then Juice: When working with lemons, always zest them before juicing. It’s much easier to get all the fragrant zest from a whole lemon than from a juiced one.
- Test for Doneness: Use a wooden skewer or toothpick inserted into the center of the loaf. If it comes out clean or with a few moist crumbs attached, your cake is done. If it comes out with wet batter, continue baking for a few more minutes.
- Cooling is Crucial: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack. This helps the cake set and prevents it from crumbling. Ensure it cools completely before icing; otherwise, your beautiful glaze will simply melt away.
- Grease and Flour Your Pan: Even with a non-stick pan, it’s always best to generously butter and lightly flour your loaf pan to ensure easy release of the cake.
Serving and Storage Suggestions
This Iced Almond-Lemon Loaf Cake is wonderfully versatile and can be enjoyed in many ways. It makes an exquisite dessert after any meal, a delightful snack with a cup of tea or coffee, or a standout feature at brunch. For an extra touch, serve slices with fresh berries or a dollop of whipped cream.
Proper storage ensures your cake stays fresh and delicious. Once the lemon glaze has fully set, cover the loaf cake tightly with plastic wrap to maintain its moisture. It can be kept at room temperature for up to 2 days, or if you wish to extend its freshness, wrap it well in foil and refrigerate for up to 5 days. For longer storage, slices can be individually wrapped and frozen for up to 1 month, then thawed at room temperature before serving.
Variations to Inspire Your Baking
While this recipe is perfect as is, it also serves as a fantastic base for creativity in the kitchen. Here are a few ideas to customize your next loaf:
- Berry Blast: Gently fold in 1/2 to 1 cup of fresh blueberries, raspberries, or chopped strawberries into the batter just before baking for a fruity twist.
- Poppy Seed Perfection: Add 1-2 tablespoons of poppy seeds to the dry ingredients for a classic lemon-poppy seed flavor and interesting texture.
- Nutty Alternative: If almond meal isn’t available, you can substitute it with an equal amount of all-purpose flour, though the subtle almond flavor will be less pronounced. You can also toast a few slivered almonds and sprinkle them over the glaze for added crunch.
- Different Citrus: Experiment with lime or orange zest and juice instead of lemon for a different citrus experience.
- Coconut Dream: Add 1/2 cup of shredded coconut to the batter and perhaps a teaspoon of coconut extract for a tropical twist.
I hope you enjoy baking and sharing this Iced Almond-Lemon Loaf Cake as much as I do. It truly is a delightful creation that brings a burst of sunshine to any day. Its tender crumb and vibrant flavors are a testament to the simple joy of homemade treats.
**This post is brought to you as part of a the Stonyfield blogger program. Thank you for supporting the brands that make Dinners, Dishes, and Desserts possible.
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