Lemon Loaf Cake recipe

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Ingredients

½ cup butter
½ cup white sugar
2 eggs
½ cup sour cream
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon peel
1 ½ cups all-purpose flour
¼ cup cornstarch
½ teaspoon salt
½ teaspoon baking soda
3 tablespoons lemon juice
2 cups confectioners' sugar

Nutrition Info

337.7 calories
carbohydrate: 53.2 g
cholesterol: 62.2 mg
fat: 12.7 g
fiber: 0.6 g
protein: 3.5 g
saturatedFat: 7.6 g
servingSize: -
sodium: 264 mg
sugar: 34.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C).

  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.

  4. To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.

Recipe Yield

10 servings

Recipe Note

I made this cake purely as an experiment. Wow did it come through! I had been craving a lemon-flavored something for a while and this completely satisfied it. It's sweet, yet retains that delicious tart lemon zing and flavor. My dad loved it.

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