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Lemon Loaf Cake

This classic lemon loaf cake recipe has likely been passed down through generations, with roots in the traditional pound cake. It boasts a bright, citrusy flavor from fresh lemon zest and juice, while a combination of butter and oil ensures the crumb stays perfectly moist. The sweetness is balanced with a subtle tang from sour cream. Baking produces a delightful golden crust that surrounds the flavorful, tender interior.

  • Total Time: 1 hour 10 minutes - 1 hour 20 minutes
  • Yield: 10 servings

Ingredients

  • Flour: All-purpose flour provides structure.
  • Baking powder & baking soda: These leavening agents help the loaf rise.
  • Salt: Balances the sweetness.
  • Butter: Use unsalted butter and bring to room temperature for best results. It adds richness and flavor.
  • Oil: A neutral-flavored oil (like vegetable or canola) ensures a moist texture.
  • Sugar: Granulated white sugar is the classic choice.
  • Eggs: Room temperature eggs incorporate smoothly into the batter.
  • Lemon zest: Provides the essential bright lemon flavor. Use fresh lemons and avoid pre-zested options.
  • Lemon juice: Freshly squeezed adds a tangy kick.
  • Sour cream: Provides moisture and a subtle tang. Substitute with plain yogurt or buttermilk if preferred.
  • Vanilla extract: Enhances the overall flavor profile.

Instructions

  1. Prep and Preheat: Grease and flour a 9×5 inch loaf pan. Preheat your oven to 350°F (175°C).

  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. Cream Wet Ingredients: In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 2 minutes). Beat in the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, sour cream, and vanilla extract.

  4. Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can lead to a tough cake.

  5. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

  6. Cool: Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For the best flavor, use fresh lemons. Avoid pre-zested options as they lack potency.
  • This recipe is incredibly adaptable. Substitute yogurt or buttermilk for the sour cream, or change the type of fat (all butter, all oil, or a combination).
  • Add a tablespoon of instant lemon pudding mix to the dry ingredients for extra lemony punch.
  • Poppyseeds or chopped nuts are excellent additions to the batter.
  • For a simple glaze, drizzle a mixture of powdered sugar and fresh lemon juice over the cooled loaf.
  • Author: Juana M. Benedict
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg