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Homemade Lemon Loaf Cake photo

Lemon Loaf Cake

This Lemon Loaf Cake is a zesty delight! Moist and sweet, it’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Loaf Pan
  • Cooling rack
  • Small Saucepan
  • Fine-Mesh Sieve

Ingredients
  

For the Cake:

  • 1.5 cups cake flour this gives the cake a softer texture
  • 1.5 cups all-purpose flour a blend of flours ensures the structure of the cake
  • 2 teaspoons baking powder this helps the cake rise beautifully
  • 0.25 teaspoons baking soda a small amount balances the acidity of the lemon
  • 1 teaspoon salt enhances the flavors
  • 2.25 cups sugar sweetens the cake perfectly
  • 8 large eggs room temperature, essential for a fluffy texture
  • 0.25 cups grated lemon zest adds a strong lemon flavor
  • 0.25 cups fresh lemon juice provides the necessary acidity
  • 2 cups unsalted butter melted and cooled, creates a rich, moist cake
  • 0.5 cups sour cream room temperature, contributes to the cake's moisture
  • 2 teaspoons vanilla extract adds depth of flavor

For the Lemon Syrup:

  • 0.33 cups fresh lemon juice enhances the lemon flavor of the cake
  • 0.33 cups sugar sweetens the syrup

For the Lemon Glaze:

  • 2 cups powdered sugar sifted, ensures a smooth glaze
  • 4-6 tablespoons fresh lemon juice to achieve the desired consistency

Instructions
 

Cooking Instructions

  • Step 1: Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises properly.
  • Step 2: Grease your 9x5-inch loaf pan with butter or non-stick cooking spray. You can also line it with parchment paper for easier removal.
  • Step 3: In a large mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • Step 4: In another bowl, beat the eggs and sugar together until light and fluffy. Mix in the lemon zest, lemon juice, melted butter, sour cream, and vanilla extract until well combined.
  • Step 5: 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: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Step 7: 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: Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a cooling rack.
  • Step 9: While 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: Once completely cool, whisk together the sifted powdered sugar and lemon juice to make the glaze. Adjust consistency as needed.
  • Step 11: Drizzle the lemon glaze over the top of the cooled cake, letting it drip down the sides.
  • Step 12: Allow the glaze to set, then slice the cake and serve. Enjoy the burst of lemon flavor!

Notes

  • Use fresh lemons for the best flavor.
  • Ensure all ingredients are at room temperature for a smooth batter.
  • Cool the cake completely before glazing to prevent melting.
Keyword Cake, Easy, Lemon