Lemon Loaf Cake
User Reviews
5
Lemon Loaf Cake
Description
The Lemon Loaf Cake combines cake flour and all-purpose flour with baking powder and baking soda for gentle rising, while sour cream adds moisture and a tender crumb. The batter is enriched with eggs, sugar, lemon zest, and lemon juice, complemented by melted butter and vanilla extract. The cake is baked in a buttered and floured 9x5-inch loaf pan, initially at 350°F and then lowered to 325°F to ensure even baking without over-browning. A toothpick test confirms doneness.
Once cooled, a smooth glaze made from confectioners' sugar and additional lemon juice is poured over the loaf to add a sweet and tangy finish. The resulting cake is moist, with a fine crumb and balanced lemon flavor.
This cake stores well covered at room temperature for up to three days, making it suitable for advance preparation or multiple servings. It's well-suited to slice for breakfast, snacks, or dessert, pairing nicely with tea or coffee.
Ingredients
For the cake:
- 3/4 cup cake flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar 2 tablespoon
- 4 egg at room temperature
- 2 tablespoons lemon about 1 to 2 lemons, zest, grated
- 2 tablespoons lemon juice freshly squeezed
- 8 tablespoons unsalted butter 1 stick, melted and cooled
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup confectioners' sugar
- 2 to 3 tablespoons lemon juice freshly squeezed
Instructions
To make the loaf:
- Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 5-inch loaf pan. Dust with flour and set aside.
- In a medium bowl, combine the flours, baking powder, baking soda, and salt. Whisk and set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, eggs, lemon zest and lemon juice. With the mixer on low speed, mix in the melted butter. Add half of the dry ingredients just until incorporated. Beat in the sour cream and vanilla until combined. Mix in the remaining dry ingredient just until incorporated.
- Transfer the batter to the prepared pan. Bake 20 minutes, then rotate pan and reduce the oven temperature to 325 degrees F. Continue baking 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for at least 15 minutes.
For the glaze:
- When the cake is completely cool, combine the confectioners' sugar and lemon juice in a small bowl and whisk to blend until smooth. Drizzle the glaze over the top of the loaf. Let stand briefly until the glaze hardens. Slice and serve.
Notes
- Store the lemon loaf cake covered at room temperature for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 327kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 97mg | 32% |
| Sodium | 148mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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