Print

Lemon Loaf Cake with Zesty Lemon Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 75 reviews

A bright and tangy Lemon Loaf Cake featuring a moist, tender crumb infused with fresh lemon zest and juice, topped with a sweet and tart lemon glaze. Perfect for a refreshing dessert or an afternoon treat.

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. Preheat and Prepare 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 make removing the cake easy once baked.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt. Set this mixture aside.
  3. Infuse Sugar with Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar using your fingers until the mixture is fragrant and slightly moist, releasing the oils from the lemon zest.
  4. Beat Eggs and Sugar Mixture: Add the eggs one at a time to the lemon-sugar mixture, beating well after each addition. Continue beating until the mixture becomes light and fluffy, incorporating air for a tender cake.
  5. Add Wet Ingredients: Stir in the sour cream, fresh lemon juice, whole milk, vegetable oil, and vanilla extract until fully combined, ensuring the batter is smooth and well mixed.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently and mixing until just combined. Avoid overmixing to keep the cake tender.
  7. Pour and Bake: Pour the batter into the prepared loaf pan, smoothing 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 lift it out using the parchment paper overhang and transfer it to a wire rack to cool completely.
  9. Prepare the 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 add more if you prefer a thinner glaze consistency.
  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. Store Properly: Store the glazed 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

  • Use fresh lemons for zest and juice for the best lemon flavor.
  • Do not overmix the batter to keep the cake light and tender.
  • Make sure the cake is completely cooled before glazing to prevent the glaze from melting.
  • You can adjust the glaze thickness by adding more or less lemon juice.
  • Store leftovers properly to maintain freshness.

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