Recipe Lemon Loaf Cake

Line a loaf pan (25x11 cm or 10x4.3 inch; a 9x5” works too) with parchment paper or grease it.

Melt butter in a large bowl, either in the microwave for a 1-bowl recipe, or in a saucepan on the stove. Let cool completely. Wash lemons with hot water and dry thoroughly.

Add the sugar to the melted butter. Grate the zest of 3 lemons* into the bowl. The lemon juice is added later.

Add the eggs all at once to the bowl. Add salt. Beat the ingredients with an electric hand mixer or stand mixer with whisk attachment until light and creamy, about 5 minutes.

Briefly mix in crème fraîche, the milk and 2 tablespoons lemon juice. Preheat oven to 375°F (175°C) conventional top and bottom heat.

Add flour and sprinkle baking powder on top. Briefly mix baking powder and flour with your fingers, and then beat on low speed until the flour is incorporated well.

Transfer dough to the prepared loaf pan and smooth the surface with a spatula. Bake at 375°F (175°C) for about 50 minutes until the loaf is golden and an inserted toothpick comes out clean.

Optional for a beautiful crack along the center: After about 15 minutes of baking - or until the surface dries out, is getting a crust and isn’t liquid any more - score the crust of the loaf lengthwise using a knife. This creates a designated place for the loaf to crack. To do so, make a cut through the crusted surface that runs the entire length of the pan along the center line. Continue baking for 35 minutes or until the loaf is golden brown.

If the loaf tends to brown too quickly, cover with tin foil when it has reached the desired color (this wasn’t necessary when I baked it).

After approximately 50 minutes, pull out the pan from the oven and leave to cool for 15 minutes. Remove the cake from the pan, pull down the sides of the parchment paper if used, and leave to cool on a cake rack.

The cake will keep for several days at cool room temperature, even longer in the fridge, and freezes very well (see note).