Lemon Loaf Cake
Lemon Loaf Cake
Let’s talk about cake. But not just any cake, lemon loaf cake. That soft, moist, perfectly sweet-and-tangy slice of heaven that somehow makes any day feel a little brighter.
Whether you’re baking for a weekend treat, a coffee date with friends, or just because life demands cake (which, let’s be honest, it often does), this lemon loaf is about to become your new go-to.
The Story Behind the Loaf
I first made this lemon loaf on one of those days when I needed a pick-me-up. You know the kind. Laundry is piling up, the kids are arguing over something ridiculous, and you just need a moment of peace. Enter: baking therapy.
I had lemons, a craving for something citrusy, and the desire for my house to smell like a bakery. The result? A lemon loaf so good that even my kids stopped bickering for five minutes to enjoy it. (A small miracle!)
This cake is everything you want in a lemon loaf, light yet rich, bursting with lemon flavor, and topped with a sweet-tart glaze that takes it over the top. And the best part? It’s super easy to make. If you can mix, pour, and patiently wait for it to bake, you can make this beauty.
Lemon Loaf Cake Recipe
Ingredients
For the Cake:
For the Glaze:
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Infuse the Sugar: In a large mixing bowl, rub the lemon zest into the sugar with your fingers until it’s fragrant and slightly moist.
- Mix Wet Ingredients: Add eggs one at a time, beating well after each. Stir in sour cream, lemon juice, milk, oil, and vanilla extract until smooth.
- Combine: Gradually add dry ingredients, stirring until just combined. Don’t overmix. Nobody likes a tough loaf!
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 55-60 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
- Glaze: Whisk together powdered sugar and lemon juice, adjusting consistency as needed. Drizzle over the cooled cake and let it set.
Variations & Add-Ons
Because we all like options, here are some fun ways to switch things up:
- Blueberry Lemon Loaf: Fold in ½ cup of fresh or frozen blueberries to the batter before baking.
- Almond Lemon Loaf: Swap vanilla extract for almond extract and sprinkle sliced almonds on top before baking.
- Coconut Lemon Loaf: Replace whole milk with coconut milk and add ½ cup shredded coconut.
- Gluten-Free Lemon Loaf: Use a 1:1 gluten-free flour blend.
Extra Tangy: If you love a super lemony kick, increase the zest to 3 lemons and add an extra tablespoon of juice to the glaze.
Frequently Asked Questions
1. Can I use bottled lemon juice?
Fresh is best, but in a pinch, bottled will work. Just know that fresh lemons give the cake its bright, natural flavor.
2. How do I store this lemon loaf?
Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze slices for up to 3 months—just wrap them well.
3. Can I make this dairy-free?
Yes! Swap sour cream for a dairy-free yogurt, use almond milk instead of whole milk, and opt for a neutral oil like avocado.
4. How do I prevent my loaf from sinking in the middle?
Make sure to measure ingredients correctly and don’t overmix the batter. Also, avoid opening the oven door too soon. This can cause sinking!
5. Can I make muffins instead?
Absolutely! Just divide the batter into muffin tins and bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean.
This lemon loaf cake is one of those recipes that makes life just a little sweeter. It’s simple enough for a casual baking day but elegant enough to serve to guests. Plus, who doesn’t love a cake that doubles as breakfast, snack, and dessert?
So, grab some lemons, preheat that oven, and get ready for your kitchen to smell absolutely divine. And if your kids decide to argue while you’re baking, just hand them a whisk and let them “help.” It buys you at least five minutes of peace, trust me.
Lemon Loaf Cake
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 4 large eggs
- 1 cup sour cream or Greek yogurt
- ½ cup fresh lemon juice
- ⅓ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
For the Glaze:
- 2 ¾ cups powdered sugar
- 4 tablespoons fresh lemon juice adjust for desired consistency
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Infuse the Sugar: In a large mixing bowl, rub the lemon zest into the sugar with your fingers until it’s fragrant and slightly moist.
- Mix Wet Ingredients: Add eggs one at a time, beating well after each. Stir in sour cream, lemon juice, milk, oil, and vanilla extract until smooth.
- Combine: Gradually add dry ingredients, stirring until just combined. Don’t overmix—nobody likes a tough loaf!
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 55-60 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
- Glaze: Whisk together powdered sugar and lemon juice, adjusting consistency as needed. Drizzle over the cooled cake and let it set.
