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A freshly baked lemon loaf cake serve on a plate, garnished with lemon slices.

Lemon Loaf Cake

There's something about the bright and zesty flavor of lemon that makes this Lemon Loaf Cake a favorite in Southern kitchens. Whether it’s served as a morning treat or at the end of a family meal, this cake brings a burst of sunshine with every bite.
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Prep Time 10 minutes
Cook Time 1 hour
Cool Time 1 hour 20 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 423 kcal

Equipment

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
 

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to create the flour mixture. Set aside.
  • In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingers until fragrant.
  • Using a hand mixer, beat in the eggs one at a time until the mixture is pale and smooth.
  • Add the sour cream, lemon juice, milk, vegetable oil, and vanilla extract, mixing just until fully incorporated.
  • Gradually fold the flour mixture into the wet ingredients, mixing gently until no dry streaks remain. Avoid overmixing.
  • Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  • While the cake cools, make the glaze by whisking the powdered sugar and fresh lemon juice in a small bowl until smooth.
  • Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing.

Notes

  • You can adjust the glaze thickness with more or less lemon juice.

Nutrition

Serving: 1sliceCalories: 423kcalCarbohydrates: 70gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 89mgSodium: 254mgPotassium: 111mgFiber: 1gSugar: 54gVitamin A: 267IUVitamin C: 9mgCalcium: 74mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Homemade Lemon Loaf, Lemon Cake, Lemon Loaf Cake
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