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Lemon Cardamon Loaf Cake

A perfect quick loaf cake to make - the recipe makes 2 loaves, so one for now, and one for the freezer (do not add icing until defrosted).  Lemon extract, lemon zest and lemon juice all  make this dense moist cake just delicious!

Course Dessert
Keyword lemon cake, loaf cake
Prep Time 10 minutes
Cook Time 55 minutes
REsting time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

Cake

  • 3 cups flour
  • 1 3/4 cups cane sugar
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 tsp cardamon
  • 1 1/2 cups milk
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 tbsp lemon zest
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon extract

Lemon Icing

  • 2 cups confectioners sugar
  • 1 tsp grated lomon zest
  • 1/3 cup fresh lemon juice
  • additiona zest to sprinkle on top

Instructions

  1. Preheat oven to 350F, and grease and flour two loaf pans (8 x 4")

  2. in large bowl whisk together  flour, sugar, salt, baking powder, and cardamon; make a well in the center (if stirring by hand) or add to the mixer bowl the milk, oil, eggs, zest and flavorings.  Whisk or mix until  smooth.

  3. divide batter between the two pans.

  4. Bake 55 minutes until a pick comes out clean.  Let cool in the pans about 10 minutes - the sides will pull away from the pans a bit.


  5. Remove from pans and allow to cool thoroughly.  Drizzle with the icing (or it you like it thicker, spread on with a knife).

  6. For the icing: whisk all ingredients together, starting with only about half the juice, and adding more until the icing is thick or thin to your preference.

Recipe Notes

This recipe was originally made a Orange Cardamom loaves, so by all means substitute orange juice, extract and zest for the lemon.

I think even lime juice and zest would work!  I think maybe a bit of freshly grated nutmeg too...