Lemon Loaf Cake  

This moist and delicious lemon loaf cake is flavored with fresh lemon zest and juice, along with tangy sour cream and a touch of vanilla. The simply lemon and powdered sugar glaze on top finishes it off beautifully. Pair a slice of this delicious cake with a cup of coffee, some iced tea or anything you want. It keeps for a week and also freezes well, so you might even want to double or triple the recipe so you never have to run out of it!

Nobody ever says no to a slice (or two) of lemon loaf cake. It’s everything you’d dream of – sweet, moist and bursting with zesty flavor.

Lemon Loaf Cake Recipe

Prep Time:  10 minutes 
Cook Time:  55-60 minutes 
Cool Time:  1 hour 20 minutes (20 minutes in the pan, 1 hour on a rack) 
Total Time:  2 hours 30 minutes 

Ingredients:

For the Cake: 

• 1 ½ cups all-purpose flour 
• 1 teaspoon baking powder 
• ½ teaspoon baking soda 
• ½ teaspoon salt 
• 1 cup granulated sugar 
• 2 tablespoons lemon zest (from about 2 lemons) 
• 4 large eggs 
• 1 cup sour cream (8 ounces) 
• ½ cup fresh lemon juice 
• ⅓ cup whole milk 
• ⅓ cup vegetable oil 
• 1 teaspoon vanilla extract 

For the Glaze: 

• 2 ¾ cups powdered sugar 
• 4 tablespoons fresh lemon juice, or to taste 

Instructions:

Prepare the Cake: 

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal. 
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 
3. In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar using your fingers until it becomes fragrant and slightly moist. 
4. Add the eggs to the lemon-sugar mixture, one at a time, beating well after each addition until the mixture is light and fluffy. 
5. Stir in the sour cream, lemon juice, milk, vegetable oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. 
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. 
7. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 20 minutes, then use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack. Let the cake cool completely. 

Make the Glaze: 

1. While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice and add more if you prefer a thinner glaze. 
2. Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 30 minutes before slicing the cake. 
3. Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze the cake for up to 3 months.