Out of everything that I cook or bake, this lemon loaf cake is Brad’s absolute favorite treat. I discovered this recipe last winter and made as many loaves as possible with our fresh Meyer lemons. I’m pretty sure I baked over two dozen of these loaves last winter. I gave most of them to neighbors, coworkers and friends as a small holiday gift. This lemon loaf will brighten up your day. I don’t know what it is about lemon, but it is so refreshing and always puts me in a happy mood. Perhaps it is because in the middle of winter when most plants are struggling to survive through the cold weather, the lemon tree is full of life and bursting with bright yellow color. A slice of this lemon loaf cake is the perfect way to start the week after enjoying a long relaxing holiday weekend.
Eat this cake for breakfast, snack or dessert. The fresh lemon zest and juice create a loaf that is full of lemon flavor. The loaf cake is moist, dense and sweet. It is comparable to a pound cake. I always use Meyer lemons because I always have them available, but regular lemons work just as well. And I always make at least two loaves. If you don’t want to eat them both, freeze one and then glaze just prior to serving.
And if you would like a lemon tree of your own, head over here and enter the giveaway to win a $50 gift card to Williams Sonoma to use towards the purchase of a lemon tree or anything else that you might want.
16 tbsp. (2 sticks) unsalted butter, melted and cooled
1/4 cup sour cream
1 tsp. vanilla extract
For the glaze:
1 cup confectioners' sugar
2-3 tbsp. freshly squeezed lemon juice
To make the loaf, preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 5-inch loaf pan. Dust with flour and set aside. In a medium bowl, combine the flours, baking powder, baking soda, and salt. Whisk and set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, eggs, lemon zest and lemon juice. With the mixer on low speed, mix in the melted butter. Add half of the dry ingredients just until incorporated. Beat in the sour cream and vanilla until combined. Mix in the remaining dry ingredient just until incorporated.
Transfer the batter to the prepared pan. Bake 20 minutes, then rotate pan and reduce the oven temperature to 325 degrees F. Continue baking 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for at least 15 minutes.
When the cake is completely cool, combine the confectioners' sugar and lemon juice in a small bowl and whisk to blend until smooth. Drizzle the glaze over the top of the loaf. Let stand briefly until the glaze hardens. Slice and serve.
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