Lemon Loaf
This Lemon Loaf Cake is a moist lemon cake with a sweet lemon glaze! It's easy and full of lemon flavor - you'll be hooked at first bite!
Equipment
- 9x5 inch loaf pan
Ingredients
- 2 1/4 cups (281 g) Cake Flour
- 1 tsp (4 g) Baking Powder
- 1 tsp (6 g) Kosher Salt
- 1/2 tsp (1 g) Ground Ginger
- 2 cups (400 g) Sugar
- 2 tbsp (12 g) Lemon Zest
- 1/2 cup (113 g) Unsalted Butter, (room temperature)
- 1/4 cup (56 g) Butter Flavored Shortening
- 1 tbsp (14 g) Vegetable Oil
- 3 large (150 g) Eggs
- 1 (18 g) Egg Yolk
- 2 tsp (10 g) Lemon Extract
- 1 tsp (4 g) Vanilla Extract
- 3/4 cup (180 g) Sour Cream, (room temperature)
Lemon Simple Syrup
- 1/3 cup (80 g) Water
- 1/3 cup (67 g) Sugar
- 2 tbsp (30 g) Lemon Juice
Lemon Icing
- 1 1/2 cups (180 g) Powdered Sugar
- 2 tbsp (30 g) Lemon Juice
- 1-2 tbsp (15 g) Milk
- 2 tbsp (24 g) Sour Cream
Instructions
- Preheat the oven to 325 degrees F. Line a 9x5 inch loaf pan with parchment paper.
- Mix together the dry ingredients - cake flour, baking powder, ground ginger, and kosher salt.
- In a separate bowl, make the lemon sugar. Combine lemon zest and sugar. Pinch together for about 3 minutes, until sugar becomes a pale yellow.
- In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter, butter flavored shortening, vegetable oil, and lemon sugar and cream together on medium speed for 5 minutes. Then add eggs, one at a time. Add lemon extract and vanilla extract and continue to mix until combined.
- Add half of the flour mixture into the bowl, then add the sour cream, and then the remaining dry ingredients. Mix until combined and smooth.
- Pour batter into the prepared loaf pan and bake for 1 hour and 15-20 minutes, until a toothpick comes out clean.
- As the cake bakes, make the lemon syrup by adding sugar and water to a small saucepan. Bring to a boil and boil until the sugar dissolves, about 3-5 minutes. Remove from heat, pour in lemon juice, and allow the syrup to cool.
- Fresh out of the oven, pour the lemon syrup onto the cake. Allow it to cool in the pan for 5 minutes, then remove onto a wire rack to cool completely.
- While the cake cools, whisk together powdered sugar, lemon juice, milk, and sour cream until smooth. Pour the glaze on top of the cooled loaf.
Notes
Substitutions
- Lemon Extract: if you've run out of lemon extract, you can use 2 tablespoons of lemon juice instead. For the best flavor, make sure it's fresh lemon juice as opposed to the bottled store bought stuff.
- Whole Milk: any milk can be used here whether that be oatmilk, cashew milk, almond milk etc.
- Gluten Free: use your favorite gluten free 1 to 1 baking flour.
- Cream butter, oil, and sugar together for the full 5 minutes! This makes sure that the cake is nice and fluffy by beating air into the butter. Once the butter mixture is a pale yellow, you can begin adding the eggs.
- For best results, be sure to use room temperature ingredients to prevent the batter from breaking. This specifically refers to using room temperature butter, eggs, and milk!
- When mixing the lemon zest and sugar, make sure to mix for at least 3 minutes to squeeze all of the lemon flavor out of the zest and into the sugar. It makes a huge difference!
- I recommend using a stand mixer but it's not mandatory for this recipe. You can use an electric hand mixer too!
- If you notice that the top of the cake is browning too quickly in the oven, cover the edges with a piece of foil and continue baking.
Nutrition
Calories: 450kcal, Carbohydrates: 44g, Protein: 5g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 131mg, Sodium: 245mg, Potassium: 68mg, Fiber: 1g, Sugar: 25g, Vitamin A: 820IU, Vitamin C: 2mg, Calcium: 67mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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