Description
A moist and zesty lemon loaf cake bursting with fresh lemon flavor and topped with a sweet lemon glaze. Perfect for tea time, brunch, or a light dessert.
Ingredients
Units
Scale
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over the cooled loaf.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Let the loaf cool completely before glazing to prevent the glaze from melting off.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg