Description
This lemon loaf cake is a lemon lover’s dream. It’s tangy & moist and packed full of fresh lemon flavor and it gets drizzled with a tart/sweet lemony glaze. It’s undeniably delicious!
Ingredients
Units
Scale
CAKE
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 3/4 cup sour cream
- 1/2 teaspoon pure lemon extract
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup (1 stick) unsalted butter, melted and cooled
LEMON GLAZE
- 1 cup powdered sugar
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons freshly squeezed lemon juice
Instructions
Preheat oven to 350 degrees. Grease the bottom of a 9″ x 5″ loaf pan. Cut and place a piece of parchment paper in the bottom of the pan. Grease and flour the insides of the pan, including the parchment paper, and set aside.
CAKE
- Mix the flour, salt, baking soda, and baking powder together in a medium bowl and set aside.
- Add the wet ingredients and sugar together in the bowl of a stand mixer, using the paddle attachment. Add the dry ingredients and the lemon zest and mix just to incorporate. Do not over mix.
- Pour batter into the greased loaf pan.
- Bake for approximately 45 minutes or until a toothpick inserted in the center of the cake comes out with fine moist crumbs on it.
- Cool for five minutes. Run a sharp knife around the inside edges of the pan. Gently shake the pan to loosen the cake from the bottom of the pan. Transfer the cake to a wire rack to cool completely.
LEMON GLAZE
- Sift the powdered sugar into a small mixing bowl.
- Add the lemon zest and lemon juice. Add additional powdered sugar if needed.
- Drizzle the glaze over the top of the cake, allowing it to run down the sides.
- Let cake sit until the glaze has time to set up. Store cake in an airtight container.
Notes
- This cake will stay fresh for up to 3 days if placed in an airtight container.