5-Minute Lemon Loaf Snack Cake
A bright, tender snack cake with bold lemon flavor, baked in a loaf pan in under 25 minutes. Perfect with coffee or tea, or wrapped for grab-and-go.
- Total time
- 28 min
- Servings
- 8
- Calories
- 285
- Protein
- 3g
Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 2 whole lemon (zested + juiced)
- 2 whole eggs
- ½ cup butter, melted
- 1.5 tsp baking powder
Instructions
- 1
Preheat oven to 350°F. Line a loaf pan with parchment or butter it well.
- 2
Zest both lemons on a microplane until you have roughly 2 tablespoons zest.
- 3
Juice the lemons into a small bowl — you should have about 1/4 cup juice.
- 4
Whisk flour, sugar, lemon zest, and baking powder together in a large bowl.
- 5
Whisk eggs, melted butter, and lemon juice together in another bowl.
- 6
Pour wet mixture into dry ingredients; stir until just combined — do not overmix.
- 7
Pour batter into prepared loaf pan. Tap the pan on the counter once to release air.
- 8
Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
- 9
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tools you’ll need
- loaf pan (9×5 inch)
- parchment paper
- microplane or zester
- two mixing bowls
- whisk
- wooden spoon
- toothpick
- wire cooling rack
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