With a little imagination and creativity, we can all prevent waste in our kitchens. One way to do so is to use more of your groceries in your cooking and baking. This Lemon Sugar Loaf Cake uses nearly two whole lemons, peel and all! Easy to make and coated in a warm lemon-y drizzle, it’s sure to impress whenever you have a few extra lemons on hand.
Makes 1 9×5 inch loaf
Do you think I could substitute almond milk for the regular milk in the Lemon Cake recipe?
Can I use almond flour and brown rice flour instead of reg flour?
Yes! We encourage you to modify all of our recipes to help fit your diet and taste preferences best 💚
Great recipe, but could you please make the print version of your recipes more environmentally friendly? This one prints out with a whole color photo and five pages! A single page, no color would be much better.
We’ll pass the suggestion along to our team and in the meantime you can adjust the settings to whatever you are printing to only print the pages you desire and to print in black and white if you’d like too.
I gave this recipe a try last night with two large lemons I had on hand and we LOVED the results! I had family visiting and they asked for seconds. This lemon loaf didn’t last long at all. LOL Turns out my loaf pan has a little larger dimensions so the 50 min bake time ended up overdoing it just a little, so I’ll keep a better eye on it and shorten the baking time for the next one. But (even a little overdone) the flavor is great. Thanks so much!
So happy that you and the fam loved this recipe so much! 😍👏
Such a delightful cake! I’ve made it a few times now, and it comes out beautifully every time. Plus, I always end up with a bit of extra lemon glaze, which is perfect for sweetening a glass of iced tea 🙂
This looks delicious! We don’t have a food processor at the house but we do have blenders (1 immersion and 1 regular)… do you think one of those work well for making the lemon sugar?
It should work great! We’d suggest using the immersion blender, but either should work 🙌