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Lemon Loaf Cake

A delightful and zesty lemon loaf cake that's moist and easy to make, perfect for dessert or a sweet snack.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 0.25 cups fresh lemon juice
  • 0.5 cups sour cream
  • 1 teaspoon vanilla extract
Icing
  • 1 cups powdered sugar For icing
  • 2 tablespoons fresh lemon juice For icing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Add in the eggs, lemon zest, lemon juice, sour cream, and vanilla extract. Mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Icing
  1. Whisk powdered sugar and lemon juice together until smooth.
  2. Drizzle icing over the cooled cake and serve.

Notes

For healthier variations, substitute half of the flour with whole wheat flour or use almond flour for a high-protein version. Leftover cake can be stored in an airtight container for up to three days or frozen for up to three months.