Panqué de Limón: A Bright and Buttery Classic

This Lemon Loaf Cake (Panqué de Limón)- is a timeless classic that never disappoints. With its light, fluffy texture and vibrant lemon flavor, it’s perfect for any occasion.

The best part? It’s incredibly easy to make—no need for fancy decorations. Just bake, and if you like, drizzle with lemon glaze or dust with powdered sugar.

Whether you’re enjoying it with afternoon coffee or tea or as a sweet treat after dinner, this cake is sure to impress with its refreshing citrusy flavor. 🍋

What You’ll Need

• Self-Raising Flour: This flour already contains a leavening agent, resulting in a light and fluffy texture. It also simplifies the recipe since you don’t need to add extra leavening ingredients.
• Unsalted Butter: Butter adds richness, moisture, and flavor to the cake. Using unsalted butter gives you better control over the salt content in the recipe, ensuring the flavors balance perfectly.
• Granulated Sugar: Sugar sweetens the cake and contributes to its tender crumb. It also helps in creating a slight golden-brown crust on the outside.
• Large Eggs: Eggs act as a binder, helping the ingredients hold together. They also add moisture and contribute to the cake’s structure, giving it a light yet stable texture.
• Zest of 2 Lemons: The lemon zest provides a burst of citrus flavor that defines the cake. The oils in the zest add an aromatic and bright flavor that’s more concentrated than lemon juice alone.

How to Make Panqué de Limón

Note: The full instructions are provided in the recipe card below.

1. Preheat the Oven: Preheat to 325°F (170°C). Grease and line a 9 x 5-inch loaf pan.
2. Cream Butter and Sugar: Beat butter and sugar until light and fluffy, about 5 minutes.
3. Add Lemon Zest: Mix in the lemon zest.
4. Incorporate Eggs: Add eggs one at a time, beating well after each addition.
5. Fold in Flour: Gently fold in the flour, preserving the air in the batter.
6. Bake: Pour batter into the pan and level the top. Bake for 45-55 minutes. Cool for 10 minutes, then transfer to a rack.
7. Make the Drizzle: Mix lemon juice with powdered sugar until slightly thickened.
8. Drizzle: Pour over the cooled cake and let it set before serving.

Tips and Variations

• Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for easier mixing and a smoother batter.
• Don’t Overmix: After adding the flour, mix just until combined to avoid a dense cake.
• Zesting Lemons: Zest the lemons before juicing for easier and more efficient testing.

See More Lemon Dessert Recipes

• Lemon poppy seed bundt cake
• Lemon Pound Cake
• Budin de Limon

📖 Recipe

Lemon Loaf Cake

BY Camila Benitez

This Lemon Loaf Cake (Panqué de Limón)- is a timeless classic that never disappoints. With its light, fluffy texture and vibrant lemon flavor, it’s perfect for any occasion. The best part? It’s incredibly easy to make—no need for fancy decorations. Just bake, and if you like, drizzle with lemon glaze or dust with powdered sugar. Whether you’re enjoying it with afternoon coffee or tea or as a sweet treat after dinner, this cake is sure to impress with its refreshing citrusy flavor. 🍋

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 10

Tools

• 9 x 5-inch loaf pan
• Lemon Zester
• sifter

Ingredients

  

1x2x3x

• ▢ 225 g self-raising flour
• ▢ 225 g unsalted butter , softened
• ▢ 225 g granulated sugar
• ▢ 4 large eggs
• ▢ Zest of 2 lemons

For the Drizzle:

• ▢ 100 g powdered sugar
• ▢ 1-½  tablespoons lemon juice

Instructions

 

• Preheat the Oven: Preheat your oven to 325°F (170°C) and position the oven rack in the lower third. Grease and line a 9 x 5-inch loaf pan with parchment paper.
• Cream the Butter and Sugar: In a mixing bowl, cream the butter and sugar together until light and fluffy, about 5 minutes using a mixer.
• Add the Lemon Zest: Zest the lemons and mix the zest into the batter.
• Incorporate the Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
• Fold in the Flour: Gently fold in the flour, being careful to keep as much air in the batter as possible.
• Bake the Cake: Pour the batter into the prepared loaf pan and level the top. Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely. Once cooled, transfer the cake to a serving platter.
• Make the Drizzle: Mix the juice of the lemons with powdered sugar until slightly thickened.
• Apply the Drizzle: Pour the drizzle over the warm cake, allowing it to set slightly before serving.

Notes

How to Store:

Lemon Loaf Cake is best served fresh but can be stored at room temperature. Keep it loosely covered with foil or in a cake dome for up to 3 days.

How to Freeze:

To freeze, wrap the whole cake or individual slices tightly in plastic wrap. Place them in a freezer-safe bag or container, and store for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight. 

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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