Lemon Loaf Cake
Lemon season is here and we're celebrating with this Lemon Loaf Cake. It's super moist on the inside and topped with a sweet and tangy lemon glaze.
Servings: 10 servings
Ingredients
For the Lemon Loaf Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- zest of 2 large lemons
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/4 cup vegetable oil
- 4 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup sour cream at room temperature
- 3 tsp lemon juice
For the Lemon Glaze
- 2 cups powdered sugar
- 3 to 5 Tbsp lemon juice
Instructions
For the Lemon Loaf Cake
- Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray and line it with parchment paper. Combine flour, baking powder, and salt, whisking to combine.
- Combine the sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Rub the sugar and zest in between your fingers (the sugar granules will cut into the lemon zest, causing it to release more lemon oils).
- Add butter and oil to the sugar mixture and cream on high for 2 minutes. Scrape down the bowl.
- Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine sour cream and lemon juice in a small bowl, stirring to combine. Alternately add the flour mixture and sour cream mixture to the stand mixer, in 3 additions, starting and ending with the dry ingredients. Beat only until just combined.
- Scrape down the bowl, and beat for an additional 15 seconds. Transfer batter to the prepared loaf pan. Bake 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake completely in the pan before transferring to a wire rack to cool completely.
For the Lemon Glaze
- Whisk powdered sugar and 3 Tbsp lemon juice in a large bowl. Add additional lemon juice, 1 Tbsp at a time, if desired, to reach desired consistency.
- Spread glaze over cooled cake; slice and serve.