Description
This Zesty Lemon Loaf Cake is a delightful, moist dessert bursting with fresh lemon flavor. Featuring a tender crumb made from a combination of flour, butter, and citrus zest, it’s topped with a tangy lemon glaze that perfectly complements its sweet and tart profile. Ideal for afternoon tea or as a refreshing finish to any meal, this cake balances creamy richness with bright, zesty notes.
Ingredients
Scale
Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup whole milk
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to incorporate air and improve texture. Then add the sour cream, whole milk, lemon zest, fresh lemon juice, and vanilla extract. Mix until just combined to maintain a tender crumb.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated to avoid overmixing, which can make the cake dense.
- Fill Pan and Bake: Pour the batter into your prepared loaf pan and smooth the surface. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely; this prevents sogginess on the bottom.
- Prepare and Apply Glaze: In a small bowl, whisk the powdered sugar with 1 to 2 tablespoons of fresh lemon juice until smooth to create a tangy glaze. Drizzle over the cooled cake evenly.
- Set and Serve: Let the glaze set for a few minutes before slicing the cake into 8 generous slices and serving to enjoy the full burst of lemon flavor.
Notes
- For an enhanced lemon flavor, add 1/2 teaspoon of lemon extract to the batter.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- This cake freezes well without the glaze, perfect for make-ahead dessert options.
