Lemon Loaf

This Lemon Loaf recipe is full of lemon flavor, moist, dense, and rich. It’s a perfect snack, dessert or even Breakfast Bread.

The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Lemon lovers will be in their glory! 

I actually prefer this loaf after it has sat overnight, this allows the fresh lemon/sugar mix to have a chance to soak into the cake, which gives it more flavour and makes it even moist. But don’t let it sit for too long because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry.  So moral of the story, let it sit overnight and enjoy it the next day.  Honestly, this loaf is so good so you’ll probably finish it in one day, a slice or two for breakfast with your coffee, one for a sweet mid-day snack and then a few slices with vanilla ice cream after dinner! 

Lemon Loaf Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ½ teaspoon lemon extract 
• Zest of 1 large lemon
• 2 tablespoons lemon juice
• 1/4 cup buttermilk — sour cream works too

Lemon Icing Ingredients

• 1 cup powdered sugar, add more until desired consistency is reached
• 2 tablespoon lemon juice,  add more until desired consistency is reached
• 2 tablespoon cream or milk, add more until desired consistency is reached

Lemon Loaf Instructions

Preheat the oven to 350F degrees. 

Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.

In a medium bowl whisk together the flour, baking powder, baking soda & salt.

In a separate bowl beat together the butter and sugar until fluffy – this will take at least 3 minutes.

Mix in the eggs 1 at a time. 

Then mix in the vanilla extract, lemon extract, lemon zest, and lemon juice.

With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. 

Turn off the mixer and scrape down the sides of the bowl.

Repeat the process with the rest of the flour mixture and buttermilk.

Pour the batter into the prepared pan and bake for 50-60 minutes. 

Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).

*It will be done when an inserted toothpick comes out clean and the top feels firm to the touch. 

*If after about 30-40 minutes the top is browning too much, place a piece of aluminum foil over top and continue baking.

Lemon Icing Instructions

In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.

Remove the cooled loaf from the pan and drizzle or pour over top.

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Grandma’s Rum Cake

I’ll never forget the day I stopped by grandmother’s house to ask her to share the family recipes. I pulled up a chair at her kitchen counter, pen in hand and she asked “Where do you want to start?”

I remember being a little girl having family picnics at the lake down the street from her house and for dessert she always would make her famous rum cake. My cousins and I would always feel so grown up because we were eating rum cake. LOL

So I asked for her rum cake recipe. She laughed, opened her recipe box and handed me a recipe card. It was the Bacardi Rum Cake recipe card. “It’s that easy”, she laughed. We spent the rest of the afternoon laughing and writing down her recipes. 

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This recipe makes the moistest cake you’ll ever eat. And it’s been popular since the 1970s, it’s soft, fluffy and super moist, bursting with rum and yellow cake flavor. Not to mention it’s easy to prepare, and perfect for any occasion.

You can use any rum. I use my favorite rum, 82°West 1911 Special Dark Rum. 82 West Distilling is a craft rum distillery in Tampa, right in Seminole Heights! 

It all starts with a cup of pecans sprinkled over the bottom of a bundt pan. Then you mix a package of yellow cake mix, vanilla pudding mix, eggs, water, oil and half a cup of rum until smooth. I did make one adjustment and added a tablespoon of Vanilla and mixed until combined. Pour the batter into the pan and bake for one hour.

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Once the cake is done, you prepare a simple butter-rum glaze made of butter, sugar, water and rum. Spoon the sauce all over the warm cake. Let it sit to soak in all the delicious butter-rum glaze and serve.

INGREDIENTS

• 1 cup chopped pecans 
• 1 box yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on the cake box.)
• 1 package vanilla instant pudding mix (92 g)
• 4 eggs
• 1⁄2 cup cold water
• 1⁄2 cup vegetable oil
• 1⁄2 cup dark rum 
• 1 tablespoon vanilla 

GLAZE INGREDIENTS

• 1⁄2 cup butter
• 1⁄4 cup water
• 1 cup sugar
• 1⁄2 cup dark rum or rum

CAKE DIRECTIONS

Sprinkle nuts over the bottom of a greased bundt pan.

Stir together cake mix, pudding mix, eggs, vanilla, water, oil and rum.

Pour batter over nuts.

Bake at 325 in the oven for 1 hour.

Cool for 10 minutes in the pan.

Transfer onto a serving plate and poke top with a toothpick.

GLAZE DIRECTIONS

Melt butter in a saucepan.

Stir in water and sugar.

Boil for 5 minutes, stirring constantly.

Remove from heat.

Stir in rum.

Drizzle ½ of the glaze evenly over the top and sides of the cake.

Allow cake to absorb glaze.

Drizzle the remaining glaze over the top of each slice right before serving.