Lemon flavor shines throughout the cake, but the real punch of flavor comes from the delectable glaze. The cake itself is so moist yet fluffy and tender at the same time.
It's like a ray of sunshine on a cold winter's day!
Glazed Lemon Loaf Cake
modified slightly from I am Baker
IngredientsLemon 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 salt
Lemon Glaze
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 salt
Lemon Glaze
1 cup confectioners' sugar
2 1/2 tablespoons lemon juice
Instructions
Lemon Cake
2 1/2 tablespoons lemon juice
Instructions
Lemon Cake
Preheat oven to 350°F and grease an 8½ x 4½-inch loaf pan. Or, line with parchment paper.
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 on a rack for about 15-20 minutes.
Lemon Glaze
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 on a rack for about 15-20 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.
Pour the glaze over the cooled cake and serve.
Notes:
* I subbed some lemon essential oil for the lemon extract. When using oils (make sure they are edible), sub 1/8 tsp for every 1 tsp of extract.
* Keep an eye on the cake as the time gets close to being up. My cake was perfect at 49 min!
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