Lemon Loaf Cake

Recipe: A Perfect Guilt-Free Treat For Every Occasion

In this modern world, people are forgetting the stress of layer cakes and opting for a loaf cake instead. This guide is for a moist, soft lemon cake with fresh citrus flavours and a light glaze on top. This lemon loaf cake has a spongy crumb and is perfect for teatime or when you're looking for a dessert. It is not only easy to make but also easy to slice and store.

Making it with Aashirvad Chakki Khapli Atta adds a nutty, earthy flavour that perfectly balances the zesty flavour of lemon in the crumb. This flour is rich in fibre, which ensures better digestion. This is the wholesome alternative to classic all-purpose flour, a delight you can enjoy guilt-free. The recipe below does not compromise on taste and texture, and still provides you with a healthy bake.

This recipe utilises simple ingredients to help you bake a bakery-style loaf cake in your own kitchen. To prepare this lemon cake recipe at home, you will need khapli wheat flour, baking powder, lemon zest, lemon juice, unsalted butter, eggs, sugar, vanilla extract, buttermilk, salt and milk. Additionally, for authentic flavours, use organic lemons and avoid store-bought bottled juice. Choose a loaf pan that is easy to clean and bakes your cake evenly. 

Start by combining khapli flour, lemon zest, salt and baking powder in a bowl. Then, in a separate bowl, mix butter and sugar (using a mixer or an electric mixer) at medium-high speed until the mixture feels fluffy. Then keep the speed low and add the eggs one at a time, along with the lemon juice and vanilla extract, and beat until all ingredients are properly combined. Now add the flour mixture to the beaten eggs in the bowl and combine. Finally, add buttermilk and beat until everything is properly incorporated. 

Preheat the oven to 350°F. Now, transfer your batter into the heated loaf pan and then bake in the oven until the cake is golden brown. To check whether it has turned soft on the inside, you can run the toothpick test. Insert the toothpick into the crumb; if it comes out mostly clean, then your loaf cake is fully baked. A slight crack on the top of the cake is a sign of a perfectly baked loaf. 

Your lemon cake recipe is not ready to serve; it requires icing for the final touch.  To prepare the icing, add lemon juice and milk to a small bowl and mix well. Make sure the icing you are preparing is not runny; it should be thick. Then, pour the icing over the top of the cake and let it dry before serving. You can also add lemon zest over the top for extra visual appeal.

Serve at room temperature, cutting your loaf cake into thick slices, just like bread. While plating, you can serve a dollop of whipped cream, fresh berries, and vanilla ice cream on the side. This lemon cake recipe is versatile, so it can be served for afternoon tea, as a breakfast snack, or as a dessert. This moist and delicious recipe is perfect for any occasion and for treating your guests.

This lemon loaf cake recipe suggests that you do not need to compromise taste for your health. By simply replacing the classic all-purpose flour with khapli atta, you can prepare a fluffy, melt-in-mouth delight that feels comforting yet wholesome. Buy your Aashirvaad Chakki Khapli Atta, preheat the oven, mix the batter and enjoy Happy Baking. So, are you baking your loaf cake with this ancient grain flour for dessert or teatime?