Lemon Loaf Cake
This moist lemon loaf cake is a delightful blend of tangy lemon flavor and soft, tender crumb. Infused with fresh lemon zest and juice, and topped with a sweet lemon glaze, it’s perfect for a refreshing afternoon treat or a delicious addition to your brunch spread. Easy to make and irresistibly zesty, this cake will brighten up any occasion.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest from about 2 lemons
- ½ cup sour cream
- ¼ cup lemon juice
- ½ cup milk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Set aside.1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt
- In a large bowl, using an electric mixer, cream together the softened ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the 1 tsp vanilla extract and 2 tbsp lemon zest, mixing until combined.2 large eggs, 1 tsp vanilla extract
- Add the ½ cup sour cream and ¼ cup lemon juice to the butter mixture, mixing until smooth. Gradually add the dry ingredients, alternating with the ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.½ cup sour cream, ¼ cup lemon juice, ½ cup milk, 2 tbsp lemon zest
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil for the last 15 minutes of baking.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, whisk together the 1 cup powdered sugar and 2-3 tbsp lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.1 cup powdered sugar, 2-3 tbsp lemon juice
- Once the cake is completely cool, drizzle the lemon glaze over the top, letting it drip down the sides.
- Slice and serve your moist lemon loaf cake with a cup of tea or coffee. Enjoy the bright, zesty flavors!