Lemon Loaf Cake

There’s something truly magical about the bright, zesty flavor of lemons, especially when it comes to baking. This Lemon Loaf Cake is an absolute delight, balancing sweetness with tartness in every bite. Perfect for a sunny afternoon or as a refreshing dessert after a hearty meal, this cake is sure to impress your family and friends. The moist texture combined with the vibrant lemon syrup and glaze creates an unforgettable experience. Let’s dive into this delightful recipe that will make your taste buds dance!

Why This Recipe is a Keeper

This Lemon Loaf Cake stands out for several reasons. Firstly, it’s incredibly moist, thanks to the combination of melted butter and sour cream, which not only enhances the flavor but also adds a lovely richness. Secondly, the fresh lemon juice and zest infuse the cake with a bright, tangy flavor that elevates it from ordinary to extraordinary. Lastly, the simple glaze adds an extra layer of sweetness and a glossy finish that makes this cake look as good as it tastes. You’ll want to keep this recipe in your baking repertoire for years to come!

What We’re Using

To create this Lemon Loaf Cake, gather the following ingredients:

• 1-1/2 cups cake flour: This gives the cake a softer texture.
• 1-1/2 cups all-purpose flour: A blend of flours ensures the structure of the cake.
• 2 teaspoons baking powder: This helps the cake rise beautifully.
• 1/4 teaspoon baking soda: A small amount balances the acidity of the lemon.
• 1 teaspoon salt: Enhances the flavors.
• 2-1/4 cups sugar: Sweetens the cake perfectly.
• 8 large eggs, room temperature: Essential for a fluffy texture.
• 1/4 cup grated lemon zest: Adds a strong lemon flavor.
• 1/4 cup fresh lemon juice: Provides the necessary acidity.
• 2 cups unsalted butter, melted and cooled: Creates a rich, moist cake.
• 1/2 cup sour cream, room temperature: Contributes to the cake’s moisture.
• 2 teaspoons vanilla extract: Adds a depth of flavor.

For the lemon syrup, you will need:

• 1/3 cup fresh lemon juice: Enhances the lemon flavor of the cake.
• 1/3 cup sugar: Sweetens the syrup.

And for the lemon glaze:

• 2 cups powdered sugar, sifted: Ensures a smooth glaze.
• 4-6 tablespoons fresh lemon juice: To achieve the desired consistency.

Gear Checklist

Before starting, make sure you have the following tools:

• Mixing bowls: For combining wet and dry ingredients.
• Whisk: To mix the batter thoroughly.
• Measuring cups and spoons: For accurate ingredient measurements.
• Rubber spatula: Ideal for folding ingredients together.
• Loaf pan: A standard 9×5-inch loaf pan works best.
• Cooling rack: To cool the cake after baking.
• Small saucepan: For making the lemon syrup.
• Fine-mesh sieve: Optional, for sifting the powdered sugar.

Lemon Loaf Cake Cooking Guide

Now that you have all your ingredients and tools at hand, let’s get baking! Follow these steps for a perfect Lemon Loaf Cake.

Step 1: Preheat your oven

Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises properly.

Step 2: Prepare your loaf pan

Grease your 9×5-inch loaf pan with butter or non-stick cooking spray. You can also line it with parchment paper for easier removal.

Step 3: Combine dry ingredients

In a large mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 4: Mix the wet ingredients

In another bowl, beat the eggs and sugar together until the mixture becomes light and fluffy. Mix in the lemon zest, lemon juice, melted butter, sour cream, and vanilla extract until well combined.

Step 5: Combine wet and dry mixtures

Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula. Be careful not to overmix; just combine until there are no visible flour streaks.

Step 6: Bake the cake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Make the lemon syrup

While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the fresh lemon juice and sugar over medium heat. Stir until the sugar dissolves. Set aside to cool.

Step 8: Cool the cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack.

Step 9: Drizzle with lemon syrup

While the cake is still warm, poke holes in the top using a toothpick or skewer. Drizzle the lemon syrup over the top, allowing it to soak in.

Step 10: Prepare the lemon glaze

Once the cake is completely cool, make the lemon glaze by whisking together the sifted powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Step 11: Glaze the cake

Drizzle the lemon glaze over the top of the cooled cake, letting it drip down the sides.

Step 12: Slice and enjoy!

After the glaze has set, slice the cake into generous pieces and serve. Enjoy the burst of lemon flavor in every slice!

Nutrition-Minded Tweaks

If you’d like to make some adjustments to suit your dietary preferences, consider the following tweaks:

• Reduce sugar: Cut down on the sugar in the cake or glaze to lessen sweetness.
• Use whole wheat flour: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Swap butter for coconut oil: For a dairy-free option, use melted coconut oil instead of butter.
• Greek yogurt instead of sour cream: For a healthier alternative, Greek yogurt can replace sour cream without sacrificing moisture.

Cook’s Commentary

• The key to a perfect Lemon Loaf Cake is using fresh lemons. The zest and juice from fresh lemons provide the most vibrant flavor.
• Make sure all your ingredients are at room temperature to ensure a smooth batter.
• Allow the cake to cool completely before glazing. This prevents the glaze from melting into the cake.
• This cake is incredibly versatile! Consider adding poppy seeds for a delightful crunch or mixing in blueberries for a fruity twist.

Keep It Fresh: Storage Guide

To keep your Lemon Loaf Cake fresh and delicious:

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. For longer storage, slice the cake and freeze it in an airtight container or freezer bag, where it can last for up to 3 months. Simply thaw at room temperature when you’re ready to enjoy!

Helpful Q&A

Can I use bottled lemon juice instead of fresh?

While you can use bottled lemon juice in a pinch, fresh lemon juice provides a brighter, more vibrant flavor that is essential for this Lemon Loaf Cake.

Can I make this cake ahead of time?

Absolutely! This Lemon Loaf Cake keeps well, making it perfect for making ahead of time. Just follow the storage guidelines to keep it fresh.

What can I serve with Lemon Loaf Cake?

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries also complement the lemon flavor nicely.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, and the edges start to pull away from the sides of the pan. It should also spring back lightly when touched.

In Closing

In every aspect, this Lemon Loaf Cake is the epitome of what a delightful dessert should be – refreshing, sweet, and utterly satisfying. Whether you enjoy it as an afternoon snack with a cup of tea or serve it at your next gathering, it promises to shine on your dessert table. The balance of flavors and the moist texture will leave everyone reaching for seconds. So gather your ingredients, roll up your sleeves, and get ready to indulge in a slice of lemony goodness!