What’s your opinion about loaf cakes. Cakes like this Easy Peasy Lemon Loaf Cake. Yay, or nay? Whenever I am in a coffee shop getting a cappuccino, I love something sweet along my coffee… something simple like a lemon cake, for example. Most of the time those cakes are really nice and go great with a coffee. A bonus – you can easily take them to go if you are on your way to meet someone or if you have to go to work. All you need normally is a napkin to wrap the slice of cake. Very convenient I think ;)
Well… to be honest – not all of those cakes are great. If you are kinda late to the game and the cake was sitting on the counter for a long time… normally not a pleasant experience. Same if the baker that made the cake baked it too long. Then you got a dry cake that actually needs a coffee on the side to get it down ;P This will not happen with this one here – if you follow the recipe.
You could definitely »overbake« this cake… but if you follow the instructions in the recipe you should be on the safe side. The result will be delicious and moist. If you store the cake properly (means airtight) it will also stay nice and fresh for days. Enough time to enjoy a slice once in a while – with or without a coffee ;P
I know not everyone likes the word »moist« to describe a cake… but that’s the best way to say what has to be said. Moist. Moist. Moist! ;P Anyway. I really love this cake, especially, in combination with the lemony sugar icing on top. I always save that part of the cake, so I can eat it last. Although – I actually should not eat that part ;P For a diabetic, this is not the »good« part of a cake. It lets the blood sugar level spike immediately. Something you normally want to avoid, but sometimes you have to be able to make a tiny exception.
Speaking of diabetics, sugar and stuff like that – the cake can be done without added sugar. You can easily replace the sugar in the batter with something like xylitol (it’s mentioned in the recipe). The cake will still have a good chunk of carbs init, which is ultimately also sugar when processed in the stomach, but that is not spiking your blood sugar level as much as regular sugar. So don’t eat half of the cake by yourself. Nobody should do that. Neither a diabetic nor you ;P
Anyway. If you want to replace the sugar – go for it. I would not recommend replacing the sugar in the icing though. Xylitol never works in a glaze for me… weird taste and a weird cooling sensation if you ask me ;)
If you like simple cakes like this one here you might want to take a look at these two candidates as well. Both easy to make and also very delicious!
INGREDIENTS / ZUTATEN
For the batter:
9 oz. (250g) margarine
3/4 cup (150g) sugar (or xylitol)
1/2 tsp. vanilla extract
4 medium eggs
10.6 oz. (300g) spelt flour
4 tsp. baking powder
1/8 tsp. salt
zest of 1 organic lemon
2 tbsp. milk
For the decoration:
1 cup (130g) confectioners’ sugar
1 tbsp. lemon juice
1 tbsp. milk
some lemon slices (organic lemon)
Für den Teig:
250g Margarine
150g Zucker (oder Xylit)
1/2 TL Vanille Extrakt
4 Eier (M)
300g Dinkelmehl (Type 630)
4 TL Backpulver
1/8 TL Salz
Abrieb von 1 Bio-Zitrone
2 EL Milch
Für die Dekoration:
130g Puderzucker
1 EL Milch
1 EL Zitronensaft
einige Zitronenscheiben (Bio-Zitrone)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Grease a 9.5×5 inches (24x12cm) loaf pan lightly and line with some baking paper. Set aside.
2. Add margarine, sugar, and vanilla extract to a large bowl and mix until light and fluffy. Add the eggs one after another, mixing well after each addition. Combine flour with baking powder, salt, and lemon zest, then add in two batches to the bowl, alternating with the milk to the bowl, and mix until just combined. Pour the batter into the prepared loaf pan, smooth out the top, and bake for about 55-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool down inside the loaf pan for several minutes, then remove and let cool down completely on a wire rack.
3. For the glaze, mix the confectioners’ sugar with lemon juice and milk until smooth. The mixture should be quite thick – if needed thin with a little more lemon juice or milk. Cover the cooled cake with the glaze and let it dry. If you like, you can also decorate the cake with a few lemon slices. Pat them dry a little beforehand, so they do not dissolve the glaze. Store leftovers in an airtight container at room temperature and eat within 2-3 days.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 24x12cm (9.5×5 inches) Kastenform leicht einfetten und mit Backpapier auslegen. Zur Seite stellen.
2. Margarine, Zucker und Vanille Extrakt in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl mit Backpulver, Salz und Zitronenabrieb vermischen und dann in zwei Portionen, abwechselnd mit der Milch zur Schüssel dazugeben und nur kurz unterrühren. Den Teig in die vorbereitete Form füllen, glatt streichen und dann für etwa 55-60 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den fertigen Kuchen aus dem Ofen nehmen und in der Form für einige Minuten abkühlen lassen, dann mit dem Backpapier herausheben und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Glasur den Puderzucker mit Zitronensaft und Milch zu einer glatten Masse verrühren. Die Mischung sollte recht dickflüssig sein – ggf. mit etwas mehr Zitronensaft oder Milch verdünnen. Den abgekühlten Kuchen mit der Glasur überziehen und antrocknen lassen. Wer mag, kann den Kuchen auch noch mit ein paar Zitronenscheiben dekorieren – diese aber vorab etwas trocken tupfen, damit sie die Glasur nicht auflösen. Reste in einem luftdichten Behälter bei Zimmertemperatur aufbewahren und innerhalb von 2-3 Tagen verzehren.
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Here is a version of the recipe you can print easily.
Print
Easy Peasy Lemon Loaf Cake
- Prep Time: 00:15
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
A simple and easy classic bake – Lemon Loaf Cake. Packed with flavors and a great texture. A great cake to bake all year round!
Ingredients
For the batter:
9 oz. (250g) margarine
3/4 cup (150g) sugar (or xylitol)
1/2 tsp. vanilla extract
4 medium eggs
10.6 oz. (300g) spelt flour
4 tsp. baking powder
1/8 tsp. salt
zest of 1 organic lemon
2 tbsp. milk
For the decoration:
1 cup (130g) confectioners’ sugar
1 tbsp. lemon juice
1 tbsp. milk
some lemon slices (organic lemon)
Instructions
1. Preheat the oven to 350°F (180°C). Grease a 9.5×5 inches (24x12cm) loaf pan lightly and line with some baking paper. Set aside.
2. Add margarine, sugar, and vanilla extract to a large bowl and mix until light and fluffy. Add the eggs one after another, mixing well after each addition. Combine flour with baking powder, salt, and lemon zest, then add in two batches to the bowl, alternating with the milk to the bowl, and mix until just combined. Pour the batter into the prepared loaf pan, smooth out the top, and bake for about 55-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool down inside the loaf pan for several minutes, then remove and let cool down completely on a wire rack.
3. For the glaze, mix the confectioners’ sugar with lemon juice and milk until smooth. The mixture should be quite thick – if needed thin with a little more lemon juice or milk. Cover the cooled cake with the glaze and let it dry. If you like, you can also decorate the cake with a few lemon slices. Pat them dry a little beforehand, so they do not dissolve the glaze. Store leftovers in an airtight container at room temperature and eat within 2-3 days.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
