Lemon Loaf Cake
This Lemon Loaf Cake is soft, buttery, and packed with fresh lemon flavor. It has the perfect balance of sweet and tangy, with a tender crumb and a bright lemon glaze. Simple to bake and always impressive, it’s a go-to dessert for brunches, gifting, or when you just want something homemade and fresh from the oven.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Wire rack
- Parchment paper
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
Instructions
- Preheat the oven to 350℉. Grease a 9x5-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. In a large mixing bowl, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingers until fragrant.
- Add the eggs one at a time, beating well after each addition until light and fluffy. Stir in the sour cream, lemon juice, milk, vegetable oil, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes, then lift out and transfer to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar and lemon juice in a medium bowl until smooth, adjusting the consistency with more lemon juice if needed.
- Once the cake is completely cool, drizzle the glaze over the top and let it drip down the sides. Allow the glaze to set for 30 minutes before slicing.
Notes
- For extra brightness, brush the warm loaf with a few tablespoons of lemon syrup before glazing.
- The cake flavor deepens after resting for a few hours, so it’s even better the next day.
- You can swap sour cream with full-fat Greek yogurt for a similar texture.
- Make sure the cake is completely cool before glazing to prevent the glaze from melting.
- Store the loaf in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. It also freezes beautifully for up to 3 months. Just wrap tightly in plastic wrap and foil before freezing.
