Lemon Loaf
This amazing Lemon Loaf is delicious Lemon cake topped with a lemon glaze.
Servings: 8
Calories: 449kcal
Ingredients
Lemon Cake
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 8 ounces sour cream, room temperature
- 2 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1-2 teaspoons lemon extract
- ½ cup vegetable oil
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Lemon Glaze
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
Instructions
Lemon Cake
- Preheat oven to 350°F and grease an 8½ x 4½-inch loaf pan.
- In the bowl of a stand mixer with the paddle attachment, add eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract and beat until creamy. Slowly drizzle in oil.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add flour mixture to the wet mixture and mix until just combined. (Some lumps are okay.)
- Pour batter into the prepared loaf pan and bake 55-60 minutes or until a toothpick comes out with only a few crumbs.
- Allow the cake to cool completely (about 30 minutes).
Lemon Glaze
- In a medium bowl, combine the confectioners' sugar and lemon juice and whisk until smooth.
- Pour the glaze over the cooled cake and serve.
Notes
***The ingredients in this recipe have been updated based on feedback. The original recipe called for two full tablespoons of lemon extract. If you like a rich lemony flavor, you can still try it this way. We tested with McCormick lemon extract with great results. However, some have reported that more concentrated extracts (such as Watkins) were too much for their liking.
Nutrition
Calories: 449kcal