Description
A delicious lemon loaf cake that’s sweet and tangy.
Ingredients
Scale
- 1 cup granulated sugar
- 2 tsp fresh lemon zest (from 2 small lemons)
- 1 cup unsalted butter, softened to room temperature
- 3 large eggs
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 1/4 tsp baking powder
- 1/2 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1/4 cup fresh lemon juice (from 2 small lemons)
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 2 1/2 – 3 tbsp lemon juice (from 1 small lemon)
Instructions
- Preheat the oven to 350F, and line a standard-sized loaf pan (9×5 inches) with a piece of parchment paper so that the paper hangs over two sides.
- Position the oven rack in the center of the oven.
- Zest the lemons over the sugar, then use your fingers to rub the zest into the sugar until moist and fragrant.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and lemon sugar for 5 minutes on medium speed, scraping the bowl down several times.
- Beat in the eggs, one at a time, beating each for 10 seconds before adding the next.
- In a separate bowl, sift together the flour, baking powder and salt.
- Take the lemons that you zested, cut them in half, and juice them. You’ll need 1/4 cup of juice. Whisk the lemon juice together with the sour cream and vanilla.
- With the mixer on low, add the flour mixture in 3 additions, alternating with the lemon juice mixture, starting and ending with the flour. Mix just until mostly combined, then use a spatula to fold in any remaining bits of flour. The batter will be thick.
- Spread the batter into the loaf pan.
- Bake on the center oven rack for about 55-65 minutes, until a cake tester inserted in the center of the cake comes out clean.
- Cool the cake in the pan for 20 minutes, then lift the cake out by grabbing onto the overhang of parchment paper.
- Set on a cooling rack to cool to room temperature before pouring on the icing and serving.
- Whisk together the powdered sugar and lemon juice until the icing is a smooth, thick drizzling consistency.
- Pour the icing over the cake, letting it drip down the sides. The icing will set in about 15-20 minutes.
Notes
- This cake is perfect for any lemon lover.
- Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg