Lemon Loaf Cake
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Lemon Loaf Cake
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This lemon loaf cake is simple, classic, and loaded with citrusy flavor. Whether you’re making it for a special occasion or just because, it’s sure to be a hit.
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Ingredients
- 1 cup granulated sugar white
- 1 tablespoon lemon 1 lemon, zest
- ½ cup butter melted and cooled, unsalted
- 1 cup yogurt or sour cream, plain, Greek
- 3 egg large
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon vanilla extract
- 1½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
Lemon Glaze
- lemon zest of 1
- 1 cup powdered sugar
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Preheat 350 degrees F. Spray a loaf pan with a non-stick baking spray and set aside.
- In a large bowl combine the lemon zest and sugar. Mix this together with your fingers until fragrant.
- Pour in the melted and cooled butter, stirring to combine.
- Whisk in the greek yogurt, eggs, fresh lemon juice, and vanilla extract. Mix this to combine.
- Add in the flour, baking powder, and salt to the bowl with the wet ingredients.
- Stir until the batter is combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50 min at 350 degrees F, then cover with foil for last 10 minutes to prevent too much browning.
- Check the loaf cake for doneness by inserting a toothpick in the center, it should come out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully turn the pan upside down and remove to continue cooling on a wire rack.
- Once the cake is cooled, prepare the glaze by combining the ingredients in a small bowl, stirring until well combined and no lumps. Add more sugar or juice as needed to get the desired consistency.
- Drizzle the glaze over the top of the cooled bread.
- Store in a sealed container at room temperature for 3-4 days.
Equipments used:
Notes
- Storing: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. It also freezes beautifully—just wrap slices individually for an easy grab-and-go treat!
Nutrition Information
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Calories
277kcal
(14%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
62mg
(21%)
Sodium
155mg
(6%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
90IU
(2%)
Vitamin C
2mg
(2%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 155mg | 6% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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