Low Sodium Lemon Loaf Cake
Indulge in the bright, zesty flavors of this **Low Sodium Lemon Loaf Cake**, a perfect treat for those seeking a balance of taste and health. Made with unsalted butter and naturally flavored with fresh lemon juice and zest, this moist and tender cake skips the excess salt while delivering a refreshing citrus punch. A light lemon glaze drizzled over the top adds the perfect finishing touch, making it an elegant dessert for any occasion. With just 15 minutes of prep time, this easy-to-make lemon loaf is ideal for busy bakers craving a low-sodium, flavorful treat. Whether paired with a cup of tea or served as a sweet snack, this cake is sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 3 units large eggs
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
- 0.5 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
With the mixer on low speed, alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled cake.
Let the glaze set before slicing and serving.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 418.3 g | 152% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 267.9 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 294 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
