Description
Citrusy sunshine shines through this classic lemon loaf cake, blending tangy zest with delicate sweetness. Moist crumb and bright flavor invite you to savor each delightful slice of pure comfort.
Ingredients
Scale
Primary Dry Ingredients:
- 1.5 cups (375 ml) all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Primary Wet Ingredients:
- 0.75 cup (150 g) granulated sugar
- 0.5 cup (113 g) unsalted butter, melted
- 2 large eggs
- 0.5 cup (120 ml) sour cream (or Greek yogurt)
- 0.25 cup (60 ml) fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Glaze Ingredients:
- 1 cup (120 g) powdered sugar
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon lemon zest
Instructions
- Prepare the baking vessel by coating the interior with a thin layer of grease and lining with parchment paper, ensuring complete coverage for easy removal. Position the oven rack in the center and heat to 350F (175C).
- Create a powdery foundation by combining flour, baking powder, baking soda, and salt in a medium mixing bowl. Gently whisk the dry components until thoroughly integrated.
- Develop a fragrant base by massaging lemon zest into granulated sugar, releasing the citrusy essential oils. This technique enhances the cake’s aromatic profile and distributes the zest evenly.
- Incorporate liquid elements by whisking melted butter, eggs, sour cream, lemon juice, and vanilla extract into the zesty sugar mixture. Blend until the composition appears silky and uniform, with no visible butter streaks.
- Introduce the dry ingredients into the liquid mixture, using a gentle folding technique to maintain the batter’s delicate air pockets. Mix until just combined, avoiding overmixing which can create a dense texture.
- Transfer the velvety batter into the prepared loaf pan, using a spatula to spread it evenly and create a smooth surface. Tap the pan gently on the counter to eliminate potential air bubbles.
- Slide the pan into the preheated oven and bake for 45-50 minutes. Check for doneness by inserting a slender toothpick into the cake’s center – it should emerge clean and dry, with no wet batter clinging to its surface.
- Once baked, remove the loaf from the oven and allow it to rest in the pan for 10 minutes. Carefully lift the cake out using the parchment paper edges and transfer to a wire cooling rack to reach room temperature.
Notes
- Always zest lemons before juicing to maximize flavor extraction and prevent losing essential citrus oils.
- Use room temperature eggs and sour cream for smoother, more evenly combined batter that rises consistently.
- Check cake doneness early by inserting a toothpick at 40 minutes, preventing potential over-baking and dry texture.
- Adjust sweetness by reducing sugar slightly or substituting with alternative sweeteners like honey for different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 215
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 50 mg