Lemon Loaf Cake
A delightful lemon loaf cake that is easy to make and perfect for any occasion, delivering a comforting blend of sweetness and tangy flavor.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour provides structure
- 1 cup granulated sugar adds sweetness
- 0.5 cup unsalted butter, softened contributes moisture and richness
- 2 large eggs binds ingredients and adds moisture
- 0.5 cup sour cream enhances moisture and flavor
- 0.25 cup milk adds liquid and tenderness
- 1 tablespoon lemon zest provides aromatic citrus flavor
- 0.25 cup lemon juice adds brightness and tang
- 1 teaspoon baking powder helps the cake rise
- 0.5 teaspoon baking soda also helps the cake rise
- 0.25 teaspoon salt enhances overall flavor
Glaze Ingredients
- 1 cup powdered sugar for sweetness in glaze
- 2 tablespoons lemon juice for tang in glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather and measure out all the ingredients.
Mixing
- In a mixing bowl, combine the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and milk until well combined.
- Gradually incorporate the all-purpose flour, baking powder, baking soda, lemon zest, lemon juice, and salt into the wet mixture.
Baking
- Pour the batter into a greased loaf pan, filling it halfway.
- Bake for 50-60 minutes, checking for doneness.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Glazing
- Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.
- Drizzle the glaze over the cooled cake and let it set before slicing.
Notes
For best results, use freshly grated lemon zest and allow the cake to cool completely before glazing. Correctly measure the flour to avoid a dry cake.