Lemon Loaf Cake Recipe by Tasty
Learn how to make your favorite coffee shop’s signature pastry. It’s lemony, sweet, decadent, and worth the wait.
Ingredients
- nonstick cooking spray, for greasing
- ½ cupunsalted butter, softened, 1 stick
- 1 ¼ cupsgranulated sugar
- 3 largeeggs, room temperature
- 1 cupsour cream
- 2 tablespoonsfresh lemon juice
- 1 tablespoonlemon zest
- 1 tablespoonvanilla extract
- 1 ½ cupsall purpose flour
- 2 teaspoonsbaking powder
- 1 teaspoonkosher salt
- 2 cupspowdered sugar
- 1 tablespoonmilk
- 2 tablespoonsfresh lemon juice
Directions
- 1
Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
- 2
In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3–4 minutes.
- 3
Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
- 4
In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
- 5
In a separate medium bowl, whisk together the flour, baking powder, and salt.
- 6
Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
- 7
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
- 8
Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
- 9
Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
- 10
Transfer to a serving platter, slice, and serve.
- 11
Enjoy!