Lemon Loaf Cake Recipe
User Reviews
5
Lemon Loaf Cake Recipe
Description
The Lemon Loaf Cake Recipe blends dry ingredients like flour, baking soda, baking powder, and salt with wet ingredients including oil, sour cream, sugar, eggs, lemon juice, and vanilla extract. The batter is poured into a loaf pan and baked until a toothpick comes out clean. Letting it cool briefly enables applying a lemon syrup to soak into the warm loaf, boosting moistness and lemon brightness.
The final step is a glaze of powdered sugar, milk, and lemon zest poured over cooled loaf, adding a subtle glossy finish with additional citrus aroma. The texture is moist due to oil and sour cream, and the fresh lemon gives a sharp but pleasant flavor.
This cake works well as a dessert, snack, or tea-time treat. Proper flour measurement ensures the right crumb texture. Neutral oils like canola can substitute vegetable oil, and regular or low-fat sour cream both work though fat-free sour cream is not advised. Lemon flavor intensifies slightly as the bread rests.
Ingredients
Loaf Cake
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup sour cream
- 1 cup granulated sugar
- 2 egg large
- 1/2 cup lemon juice fresh
- 1/4 teaspoon vanilla extract
- 1 teaspoon lemon zest
Syrup
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice fresh
- 1 tablespoon water
Icing
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk vegetable oil, sour cream, and sugar together until combined.
- Whisk in eggs.
- Add lemon juice and vanilla extract; whisk until well-combined.
- Whisk in dry ingredients until combined.
- Pour batter into prepared pan.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let loaf cool in pan for 10 minutes.
- While loaf is cooling, whisk together sugar, lemon juice, and water.
- Bring to a boil, whisking constantly.
- Boil for 2-3 minutes, or until sugar has dissolved.
- Remove to wire rack, and lightly brush syrup over warm bread.
- Let bread cool to room temperature.
- Whisk powdered sugar, 2 tablespoons milk, and lemon zest together.
- Add in additional milk as needed to get thick but pourable consistency.
- Pour over the top of cooled bread.
- Let icing set before slicing.
Notes
- Measure flour carefully by weighing or sifting and lightly spooning it into measuring cups for accurate results.
- Neutral oils like canola can be used instead of vegetable oil without affecting texture.
- Regular or low-fat sour cream works well, but fat-free sour cream is not recommended for this recipe.
- Lemon flavor in the loaf intensifies as it rests after baking.
- Nutrition values provided are estimates and may vary based on ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 260kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 165mg | 7% |
| Potassium | 77mg | 2% |
| Sugar | 28g | 56% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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