A moist and tender lemon loaf cake with bright citrus flavor from fresh lemon zest and juice, topped with a sweet lemon glaze. Perfect for breakfast, brunch, or dessert.
american
Nutrition
Moderately high in calories, sugar, and saturated fat from butter and sugar, with some protein from eggs and dairy, but limited fiber and micronutrients.
19% of daily energy
52 g
Carbs
54% kcal
18 g
Total fat
41% kcal
4.2 g
Protein
5% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingbrunchbreakfastcakesfamily friendly
Lemon Loaf Cake
I Scream for Buttercream (Kara @I Scream for Buttercream)
9
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
For The Cake:
For The Lemon Glaze:
Equipment
Oven
9x5-inch loaf pan
Medium mixing bowl
Large mixing bowl
Whisk
Electric mixer
Silicone spatula
Wire cooling rack
Toothpick
Fork
Instructions
1
Preheat the oven to 325 degrees F. Grease and flour a 9 or 8 inch by 5-inch loaf pan,
2
In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3
In another medium-sized mixing bowl, add the lemon juice, sour cream and vanilla extract. Whisk well and set aside.
4
In another large mixing bowl, mix the sugar and the lemon zest with an electric mixer on medium-high for about 30 seconds. Add the room temperature butter and mix on medium-high for about two minutes until light and fluffy.
5
Add the eggs, one at a time, mixing on medium for about 20 seconds after each egg.
6
Scrape down the sides and bottom of the bowl and mix again on medium for another 10 seconds.
7
Add half the dry ingredients to the butter mixture. Mix only on low-medium and only until it's just combined and you don't see any dry flour.
8
Add the liquid ingredients and mix on low-medium only until just combined.
9
Add the second half of the dry ingredients and mix on low-medium until just combined.
10
Use a silicone spatula and scrape down the sides and the bottom of the bowl, then use the spatula to mix the batter a bit more to finish mixing without the electric mixer.
11
The goal is to try and use the electric mixer the least amount that is needed. If scratch cake batter is mixed too long or at too high of speed, the cake will turn out dense and rubbery and may fall in the middle.
12
Add the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it. Ovens vary, so it may take a little less or a little more time depending on your own oven.
13
Once baked, remove the pan from the oven and place on a wire rack, still inside the pan, for about 20 minutes.
14
After 20 minutes turn the cake out of the pan and set onto a cooling rack and allow to cool completely before adding any glaze or confectioner's sugar.
15
For the lemon glaze:
While the cake is cooling, whisk together the confectioner's sugar and lemon juice until smooth. I like to use a fork to mix it as it seems to work better than a spoon or a whisk.
While the cake is cooling, whisk together the confectioner's sugar and lemon juice until smooth. I like to use a fork to mix it as it seems to work better than a spoon or a whisk.
16
Adjust the consistency with more lemon juice or powdered sugar if needed.
17
Once the cake is completely cooled, drizzle the glaze over the top. Let it set before slicing and serving.
Lemon Loaf Cake
I Scream for Buttercream (Kara @I Scream for Buttercream)
9
servings
0
per serve
0
minutes
A moist and tender lemon loaf cake with bright citrus flavor from fresh lemon zest and juice, topped with a sweet lemon glaze. Perfect for breakfast, brunch, or dessert.
american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
For The Cake:
For The Lemon Glaze:
Equipment
Oven
9x5-inch loaf pan
Medium mixing bowl
Large mixing bowl
Whisk
Electric mixer
Silicone spatula
Wire cooling rack
Toothpick
Fork
Instructions
1
Preheat the oven to 325 degrees F. Grease and flour a 9 or 8 inch by 5-inch loaf pan,
2
In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3
In another medium-sized mixing bowl, add the lemon juice, sour cream and vanilla extract. Whisk well and set aside.
4
In another large mixing bowl, mix the sugar and the lemon zest with an electric mixer on medium-high for about 30 seconds. Add the room temperature butter and mix on medium-high for about two minutes until light and fluffy.
5
Add the eggs, one at a time, mixing on medium for about 20 seconds after each egg.
6
Scrape down the sides and bottom of the bowl and mix again on medium for another 10 seconds.
7
Add half the dry ingredients to the butter mixture. Mix only on low-medium and only until it's just combined and you don't see any dry flour.
8
Add the liquid ingredients and mix on low-medium only until just combined.
9
Add the second half of the dry ingredients and mix on low-medium until just combined.
10
Use a silicone spatula and scrape down the sides and the bottom of the bowl, then use the spatula to mix the batter a bit more to finish mixing without the electric mixer.
11
The goal is to try and use the electric mixer the least amount that is needed. If scratch cake batter is mixed too long or at too high of speed, the cake will turn out dense and rubbery and may fall in the middle.
12
Add the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it. Ovens vary, so it may take a little less or a little more time depending on your own oven.
13
Once baked, remove the pan from the oven and place on a wire rack, still inside the pan, for about 20 minutes.
14
After 20 minutes turn the cake out of the pan and set onto a cooling rack and allow to cool completely before adding any glaze or confectioner's sugar.
15
For the lemon glaze:
While the cake is cooling, whisk together the confectioner's sugar and lemon juice until smooth. I like to use a fork to mix it as it seems to work better than a spoon or a whisk.
While the cake is cooling, whisk together the confectioner's sugar and lemon juice until smooth. I like to use a fork to mix it as it seems to work better than a spoon or a whisk.
16
Adjust the consistency with more lemon juice or powdered sugar if needed.
17
Once the cake is completely cooled, drizzle the glaze over the top. Let it set before slicing and serving.
dessertbakingbrunchbreakfastcakesfamily friendly
Nutrition
Moderately high in calories, sugar, and saturated fat from butter and sugar, with some protein from eggs and dairy, but limited fiber and micronutrients.
19% of daily energy
52 g
Carbs
54% kcal
18 g
Total fat
41% kcal
4.2 g
Protein
5% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
