For an extra burst of lemon flavor, brush the warm cake with a lemon syrup (equal parts lemon juice and sugar, heated until sugar dissolves) before glazing. To prevent the cake from sticking, you can also line the loaf pan with parchment paper, leaving an overhang for easy removal. Store the Lemon Loaf Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Lemon Loaf Cake
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS78
Indulge in the bright and zesty allure of our Lemon Loaf Cake, a delightful confection that promises a burst of sunshine with every bite. This homemade cake is incredibly tender and moist, infused with the tangy essence of fresh lemons, and crowned with a luscious glaze that strikes the perfect sweet and tart balance.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol85 mg
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Fiber1 g
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Protein5 g
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Saturated Fat9 g
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Sodium327 mg
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Sugar40 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325 degrees F (165 degrees C). Grease and lightly flour an 8x4-inch loaf pan to prevent sticking. (5 minutes)
02
StepIn a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)
03
StepAdd the eggs one at a time, beating well after each addition. Incorporate the sour cream, vanilla extract, and lemon zest. Beat for 2 minutes to ensure a smooth and well-combined batter. (7 minutes)
04
StepIn a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and baking soda. (2 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
06
StepPour the batter into the prepared loaf pan and spread evenly. (1 minute)
07
StepBake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. (35 minutes)
08
StepLet the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
09
StepWhile the cake is cooling, prepare the glaze: In a medium bowl, whisk together the confectioners' sugar and fresh lemon juice until smooth. Add more lemon juice, one teaspoon at a time, if needed to reach your desired consistency. (5 minutes)
10
StepOnce the cake is completely cool, place it on a serving plate or wire rack set over parchment paper. Pour the glaze evenly over the cake, allowing it to drip down the sides. (2 minutes)
11
StepLet the glaze set completely before slicing and serving. (20 minutes)
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Samson Heller
May 10, 2025Michael B.: I made this for a bake sale and it was a huge hit! Everyone loved the tangy-sweet combination.
Vickie Bradtke
Apr 30, 2025Emily L.: I followed the recipe exactly and it turned out beautifully. The instructions were clear and easy to follow.
Ludwig Buckridge
Apr 13, 2025Karen S.: I found that tenting the loaf with foil halfway through baking helped prevent it from getting too brown. Great recipe!
Veronica Ernser
Mar 30, 2025Jessica P.: I added a bit more lemon zest for an extra zing and it was delicious! Thanks for sharing this recipe.
Arianna Senger
Jan 25, 2025Sarah J.: This recipe is fantastic! The loaf was so moist and the lemon flavor was perfect. The glaze was the perfect finishing touch!
Julius Miller
Jan 10, 2025Amy G.: Is it possible to make this cake gluten free? If so, what kind of flour do you recommend?
Gilbert Jaskolski
Dec 16, 2024Thomas W.: I accidentally used salted butter, should I make any adjustments?
Garland Hudson
Nov 19, 2024David K.: My family devoured this loaf in one sitting! It's definitely going into my regular baking rotation.