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Lemon Loaf Cake
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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 9x5-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.