Get the Recipe:
Lemon Loaf Cake
Bright and citrusy lemon loaf cake has a moist, tender crumb and zippy lemon glaze—and it comes together with just a few minutes of effort!
Ingredients
For the Cake:
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 tablespoons lemon zest, from about 2 lemons
- 3/4 cup (170 g) sour cream or plain yogurt
- 1/4 cup (60 ml) milk
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1/4 cup (60 ml) lemon juice, from 2 to 3 lemons
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup (110 g) confectioners’ sugar, sifted
- 2-3 tablespoons (30-45 ml) lemon juice, from 1 to 2 lemons
- lemon zest, for garnish (optional)
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9" x 5" inch loaf pan. For easy removal, you can first line the pan with parchment paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until light and fluffy.
- Add the eggs one at a time, then the lemon juice, vanilla extract, sour cream, and milk, mixing well.
- With the mixer on low speed, add the dry ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a pick inserted into the center comes out clean.
- Place the pan on a wire rack and allow the cake to cool for 10 minutes. Then, remove the cake from the pan and allow it to cool completely on a wire rack.
To make the glaze:
- While the cake cools, whisk together the confectioners’ sugar and 2 tablespoons of lemon juice. Add more juice as needed to get the desired consistency. The glaze should be thick but pourable.
- Once the cake is completely cool, drizzle the glaze over the top. If you like, garnish the top of the cake with more lemon zest. Allow to set before serving.
Notes
- Store in an airtight container at room temperature up to 3 days or refrigerate up to a week.
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