Lemon Loaf Cake

This Lemon Loaf Cake is so tender and moist with the perfect amount of lemon flavor. It's really easy to make and is topped off with a super simple lemon drizzle.

This Lemon Loaf Cake comes together in about 15 minutes and bakes in a little under an hour. It only takes a handful of basic ingredients and is sure to impress anyone you serve it to because of its soft crumb and delicious flavor.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Prep a 1 lb loaf pan by coating it with cooking spray and lining it with parchment that slightly overhangs on each side.

In a stand mixer fitted with a paddle attachment, combine the butter, sugar, and lemon zest for 2-3 minutes on medium speed until light and fluffy.

Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add in the sour cream and mix until combined. Add in the lemon juice. Scrape down the sides of the bowl.

In a medium bowl whisk together the flour, baking powder, and salt. With the mixer on low, add in the flour mixture and mix just until combined.

Bake the loaf for 55-58 minutes until a toothpick or knife inserted into the center comes out clean. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and carefully using the overhanging parchment to lift the cake out of the pan.

Sift the powdered sugar into a medium bowl. Add in the lemon juice and whipping cream and whisk together.

Once the cake has cooled, use a spoon to carefully drizzle the lemon glaze in a zig zag motion over the cake. Enjoy!

If you love this Lemon Loaf Cake, check out this Lemon Blueberry Loaf Cake, Lemon Lavender Loaf Cake, and Lemon Raspberry Loaf Cake!

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