Description
A moist and tender lemon loaf cake with a bright lemon flavor and a sweet lemon glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup lemon juice, freshly squeezed (plus more, if needed)
- 1 tablespoon lemon zest, finely grated
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, scraping down the bowl after each addition.
- In a small bowl, whisk together sour cream, milk, lemon juice, lemon zest, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with the sour cream mixture, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the loaf cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the loaf is cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust lemon juice or powdered sugar to reach desired consistency.
- Once the loaf is completely cool, place it on a wire rack set over a baking sheet. Pour the lemon glaze evenly over the top of the loaf, allowing it to drip down the sides.
- Let the glaze set for about 30 minutes before slicing and serving.
Notes
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter to avoid a tough loaf.
- Zest only the yellow part of the lemon peel (avoid the bitter white pith).
- Freshly squeezed lemon juice provides the best flavor.
- To prevent a soggy bottom, ensure the loaf is completely cool before glazing.
- Rotate the loaf pan halfway through baking for even browning.
- If the top browns too quickly, tent with foil during the last 15-20 minutes.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes