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Lemon Loaf Cake
5 from 18 votes

Lemon Loaf Cake

The Lemon Loaf Cake is a tender, moist cake flavored with fresh lemon zest and juice, featuring a balance of cake flour, all-purpose flour, and sour cream. After baking, it is finished with a smooth lemon glaze made from confectioners' sugar and lemon juice, adding a bright sweetness and extra lemon punch. The cake's texture is soft and slightly dense, making it a nice teatime treat or simple dessert to serve sliced.

Prep Time
10 mins
Cook Time
50 mins
Cooling Time
15 mins
Total Time
1 hr
Servings: 12 servings
Calories: 327 kcal
Course: Dessert, Breakfast
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 327

% 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.