Lemon Loaf Cake Recipe
This Lemon Loaf Cake is soft, moist, and bursting with bright citrus flavor! Topped with a tangy lemon glaze, it’s the perfect treat for breakfast, brunch, or dessert.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8-10 slices 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Lemon Loaf Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 tablespoons lemon zest
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup sour cream (or Greek yogurt)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
Make the Lemon Loaf Cake:
-
Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
-
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
-
Prepare the Wet Ingredients:
- In another bowl, rub sugar and lemon zest together to release citrus oils.
- Whisk in melted butter, eggs, sour cream, lemon juice, and vanilla extract until smooth.
-
Combine & Bake:
- Gradually fold the dry ingredients into the wet mixture.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Make the Lemon Glaze:
-
Mix the Glaze:
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
-
Glaze & Serve:
- Let the loaf cool for 15 minutes, then drizzle with the glaze.
- Slice and enjoy!
Notes
- Want extra lemon flavor? Add ½ teaspoon lemon extract to the batter.
- For a richer loaf, swap melted butter for ½ cup vegetable oil.
- Storage: Keep in an airtight container for 3 days at room temperature or refrigerate for 1 week.
Find it online: https://ukfinda.com/lemon-loaf-cake-recipe/