This is a great recipe for Lemon Cake that's not from a box of any kind and it has so much flavor. It's very fluffy and moist and very easy to make. I think it took me less than 10 minutes to mix everything together and pour it into my loaf pan. Sour cream is where the cake gets it's moisture from.
Lemon Loaf Cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 8
Ingredients
- FOR THE CAKE:
- ½ cups Butter, Softened
- 1 cup Granulated Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1 whole Large Lemon, Zested (about 5 Teaspoons Zest)
- ½ cups Sour Cream
- 1-½ cup All Purpose Flour, Sifted
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- 3 Tablespoons Milk
- FOR THE GLAZE:
- ¼ cups Fresh Lemon Juice
- ½ cups Granulated Sugar
Preparation Instructions
Preheat oven to 350ºF. Spray loaf pan with nonstick cooking spray and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla, lemon zest and sour cream. Scrape the sides and mix again. With the mixer on low speed, incorporate all dry ingredients until just combined, then stir in the milk. Scrape the sides and mix a few more times by hand. Spoon batter into prepared pan. Bake 40-50 minutes or until edges are golden brown and are baked thoroughly. Use the toothpick method to see if its done. Mine was done around 45 minutes.
While lemon loaf is baking, mix ingredients together for the glaze and microwave on high for 2 minutes, stirring every 20 seconds or so to dissolve the sugar into the lemon juice. The glaze is done once the sugar has dissolved.
Once loaf comes out of the oven, cool at least 15 minutes before removing from the pan. Spoon glaze over the loaf and continue to cool completely. Store in an airtight container until ready to serve.
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