Lemon Loaf Cake
The Lemon Loaf recipe offers a delightful balance of tangy lemon flavor and moist, tender texture. With simple ingredients and easy-to-follow instructions, it's perfect for both novice and experienced bakers alike.
Equipment
- Loaf pan (9"x4" or about 22x11cm)
- Parchment paper
- Electric hand mixer
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 125 grams 1/2 cup butter, room temperature
- 3 large eggs room temperature
- 1 cup castor sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 & 2/3 cups cake wheat flour
- 1/4 teaspoon bicarbonate of soda
- 1/2 cup sour cream room temperature
Lemon Glaze:
- 1/2 cup icing sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 180 degrees Celsius. Grease a loaf pan with butter and line the bottom with parchment paper.
- Sift the flour and bicarbonate of soda together and set aside.
- Beat the butter and sour cream together in a large bowl using an electric hand mixer. Rub the lemon zest into the sugar, then add it to the butter mixture and beat until light in color.
- Mix in the eggs, one at a time, ensuring each is well incorporated.
- Mix in the lemon zest and juice.
- Add the flour mixture, half at a time, and mix until combined on a low speed.
- Pour the batter into the loaf pan, smoothing the top with a spatula. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before turning it onto a cooling rack.
Lemon Glaze:
- Mix the icing sugar and lemon juice together using a whisk.
- Drizzle the glaze over the cooled cake.
Notes
If you prefer a more generous glaze, you can double the amount of icing sugar and lemon juice.
Granulated sugar can be substituted with castor sugar.
Sour cream contributes to the fine crumb and delightful flavor of this loaf, so I wouldn't recommend a substitute.
While vanilla essence can be added for extra flavor, it's not necessary in this recipe.
The size of the loaf pan affects the rise of the cake; using a slightly larger pan may result in less rise due to batter spreading out more.
Granulated sugar can be substituted with castor sugar.
Sour cream contributes to the fine crumb and delightful flavor of this loaf, so I wouldn't recommend a substitute.
While vanilla essence can be added for extra flavor, it's not necessary in this recipe.
The size of the loaf pan affects the rise of the cake; using a slightly larger pan may result in less rise due to batter spreading out more.