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Lemon Loaf Cake with Lemon Glaze Recipe

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4.5 from 53 reviews

This moist and tangy Lemon Loaf Cake is infused with fresh lemon zest and juice, creating a vibrant citrus flavor perfect for any time of year. The cake is enriched with sour cream and a touch of vegetable oil for tender crumb, topped with a glossy lemon glaze that adds extra sweetness and zing. Easy to bake in a loaf pan, it’s a delightful treat for breakfast, dessert, or afternoon tea.

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
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 4 large eggs
  • 1 cup sour cream (8 ounces)
  • 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, or to taste

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Infuse Sugar with Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until the mixture becomes fragrant and slightly moist, which helps release the lemon oils for extra flavor.
  4. Incorporate Eggs: Add the eggs one at a time into the lemon-sugar mixture, beating well after each addition. Continue beating until the mixture is light and fluffy, providing a good base for the cake batter.
  5. Add Wet Ingredients: Stir in the sour cream, fresh lemon juice, whole milk, vegetable oil, and vanilla extract. Mix until all wet ingredients are thoroughly combined.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure the cake remains tender.
  7. Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 20 minutes. Then, use the parchment paper overhang to lift it out onto a wire rack to cool completely before glazing.
  9. Prepare the Lemon Glaze: While the cake cools, whisk together the powdered sugar and lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice and adjust for your preferred glaze thickness.
  10. Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze evenly over the top, letting it drip down the sides. Allow the glaze to set for about 30 minutes before slicing.
  11. Storage: Store the cake in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months.

Notes

  • For a more intense lemon flavor, consider adding some lemon extract along with the vanilla extract.
  • Room temperature eggs yield a fluffier batter and better texture.
  • If you prefer a thicker glaze, reduce the amount of lemon juice slightly or add more powdered sugar.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • Use parchment paper for easy removal and to keep the loaf’s sides neat.
  • This cake freezes well; wrap tightly with plastic wrap and foil before freezing.

Find it online: https://alinacooks.com/lemon-loaf-cake-with-lemon-glaze-recipe/