Lemon Loaf Recipe
This easy lemon loaf cake recipe is packed with fresh lemon flavor, topped with a sweet lemon glaze, and perfectly moist with a tender crumb. Made with simple ingredients like sour cream and lemon zest, it’s the best lemon loaf recipe for lemon lovers!
Equipment
- 9" x 5" Loaf Pan
- parchment paper
- Lemon Zester optional
- Lemon juicer optional
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 your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.1 teaspoon baking powder, ½ teaspoon baking soda
- In a separate large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar using your fingers until it becomes fragrant and slightly moist. Add the eggs to the lemon-sugar mixture, one at a time, beating well after each addition until the mixture is light and fluffy.½ teaspoon salt, 1 cup granulated sugar, 2 tablespoons lemon zest
- Stir in the sour cream, fresh lemon juice, whole milk, vegetable oil, and vanilla extract until well combined.4 large eggs, 1 cup sour cream, ½ cup fresh lemon juice, ⅓ cup whole milk, ⅓ cup vegetable oil
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to ensure a tender crumb.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 20 minutes, then use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack. Let the cake cool completely.
- While the cake cools, prepare the glaze by whisking together the powdered sugar and fresh lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice and add more if you prefer a thinner glaze.For the Glaze:, 2 ¾ cups powdered sugar
- Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.
Tried this recipe?Let us know how it was!
