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Lemon Loaf Cake

This Lemon Loaf Cake is irresistibly moist and zesty! Perfect for breakfast, snacks, or dessert, it's a delightful citrus treat.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Servings: 8 servings

Ingredients

For the Cake:

  • 1.5 cups cake flour for a light and airy texture
  • 1.5 cups all-purpose flour provides structure
  • 2 teaspoons baking powder helps the cake rise
  • 0.25 teaspoon baking soda balances acidity
  • 1 teaspoon salt enhances flavors
  • 2.25 cups sugar sweetens the cake
  • 8 large eggs adds richness
  • 0.25 cup grated lemon zest for intense flavor
  • 0.25 cup fresh lemon juice brightens the cake
  • 2 cups unsalted butter for a rich crumb
  • 0.5 cup sour cream adds moisture
  • 2 teaspoons vanilla extract enhances sweetness

For the Lemon Syrup:

  • 0.33 cup fresh lemon juice to soak into the cake
  • 0.33 cup sugar to sweeten the syrup

For the Lemon Glaze:

  • 2 cups powdered sugar sweetens and thickens glaze
  • 4-6 tablespoons fresh lemon juice to achieve desired consistency

Instructions

Stepwise Method:

  • Preheat your oven to 350°F (175°C). Grease and flour your loaf pan to prevent sticking.
  • In a large mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
  • In another bowl, beat the eggs and sugar together until light and fluffy. Add the lemon zest, lemon juice, melted butter, sour cream, and vanilla extract. Mix until everything is well combined.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
  • Pour the batter into the prepared loaf pan and spread it evenly. Bake for about 60-70 minutes, or until a toothpick comes out clean.
  • While the cake is baking, prepare the lemon syrup by combining lemon juice and sugar in a small saucepan. Heat until the sugar dissolves. Set aside to cool.
  • Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a cooling rack. Brush the lemon syrup over the top while still warm.
  • In a bowl, whisk the sifted powdered sugar with lemon juice to create a smooth glaze. Adjust consistency as needed.
  • Once cooled, drizzle the lemon glaze over the cake and let it set before slicing.

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Loaf Pan
  • Cooling rack

Notes

  • Ensure ingredients are at room temperature for better mixing.
  • Do not overmix the batter to avoid a dense loaf.
  • Allow the cake to cool completely before glazing.