Lemon loaf cake glazed on a plate with lemons on top and around the plate
|

Moist and Delicious Lemon Loaf Cake Recipe

There is no better dessert than a moist lemon-y cake with a delicious lemon glaze that can also double as a breakfast! This lemon loaf cake recipe will brighten up even the gloomiest day!

Lemon loaf cake glazed on a plate with lemons on top and around the plate
Image Credit: happyfromhome.com

This recipe contains sour cream which gives it the slightest tang that perfectly offsets the sweet glaze. This loaf cake is so versatile and can work for any course or occassion!

Lemon loaf cake glazed on a plate with lemons on top and around the plate
Image Credit: happyfromhome.com

Prep time is only 20 minutes but you will want to let your lemon loaf cake cool for at least an hour before serving – and feel free to make ahead of time if needed, as it will keep well in the refrigerator for about a week and in the freezer for up to three months.

Ingredients to make lemon loaf cake on counter
Image Credit: happyfromhome.com

Using ingredients you likely have around your kitchen, you can whip this up any day that ends in “y” to satisfy your sweet tooth! Here’s how to make the most moist and delicious lemon loaf cake…

Moist and Delicious Lemon Loaf Cake Recipe

Recipe by Kristin StonesCourse: BreakfastDifficulty: Easy
Servings

8-10

servings
Prep time

10

minutes
Cooking time

55

minutes
Total time

2

hours 

30

minutes

Ingredients

  • For the Cake
  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup granulated sugar

  • 2 tablespoons lemon zest (from about 2 lemons)

  • 4 large eggs

  • 1 cup sour cream (8 ounces)

  • ½ cup fresh lemon juice

  • ⅓ cup whole milk

  • ⅓ cup vegetable oil

  • 1 teaspoon vanilla extract

  • For the Glaze
  • 2 ¾ cups powdered sugar

  • 4 tablespoons fresh lemon juice, or to taste

Directions

  • Prepare the Cake
  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with
    parchment paper, leaving an overhang on the sides for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the
    sugar using your fingers until it becomes fragrant and slightly moist.
  • Add the eggs to the lemon-sugar mixture, one at a time, beating well after each
    addition until the mixture is light and fluffy.
  • Stir in the sour cream, lemon juice, milk, vegetable oil, and vanilla extract until
    well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just
    combined. Be careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake
    comes out clean.
  • Allow the cake to cool in the pan for 20 minutes, then use the
    parchment paper overhang to lift the cake out of the pan and transfer it to a wire
    rack. Let the cake cool completely.
  • Prepare the Glaze
  • While the cake cools, prepare the glaze by whisking together the powdered
    sugar and lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice
    and add more if you prefer a thinner glaze.
  • Allow the cake to cool in the pan for 20 minutes then another hour on a cooling rack.
  • Once the cake is completely cool, drizzle the glaze evenly over the top, allowing
    it to drip down the sides. Let the glaze set for about 30 minutes before slicing the
    cake.
  • Store the cake in an airtight container at room temperature for up to 2 days, or
    refrigerate for up to a week. You can also freeze the cake for up to 3 months.

Notes

  • Number of servings will vary depending on how the cake is sliced

Similar Posts