Description
The most incredible lemon loaf cake you'll ever have: tender, moist, and easy to make with a beautiful strong lemon flavor!
Ingredients
Loaf Cake:
- 1 cup sugar (220g)
- Zest of 3 large lemons (or 4-5 small ones)
- 2 large eggs
- 1 tsp vanilla
- 1-2 tsp lemon extract (if you like a strong lemon flavor, go for 2 tsp!)
- 5 tbsp unsalted butter (70g)
- 1/4 cup vegetable (55g)
- 1/4 cup whole milk (60g)
- 1 2/3 cup all purpose flour (215g)
- 1/4 cup cornstarch (40g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream (120g) - check out my recipe for homemade sour cream
- 1/4 cup fresh lemon juice (60g)
- Optional: 1-2 tbsp butter to pipe down the middle of the loaf
Lemon icing:
- 1 cup icing sugar, sifted
- 2 tbsp lemon juice
- 1 tbsp cream
Instructions
- Pre-heat oven to 325F (conventional) and prepare a 8.5x4" loaf pan with butter and parchment paper
- Add the sugar and lemon zest to a bowl, and rub them together for 1-2 minutes until the mixture starts to look fluffy
- Add the eggs, vanilla and lemon extract and whisk using an electric hand mixer or stand mixer for 3-4 minutes until the mixture is very light in color and thick and ribbony in consistency
- Add the butter, oil and milk to a saucepan and heat on medium heat until the butter melts and the mixture starts to simmer
- Pour the hot butter mixture into the egg and sugar mixture slowly while continuing to whisk
- Sift the flour, cornstarch, baking powder, baking soda and salt into the batter, and gently fold using a hand whisk or rubber spatula until combined
- Lastly, add the sour cream and lemon juice and gently fold until combined. Avoid overmixing
- Pour the batter into the prepared loaf pan
- Optional: Add the softened butter to a piping bag or ziploc bag. Snip a small hole and pipe a thin line down the middle of the loaf pan. This will help control the crack as the cake rises
- Bake for 45-55 minutes, checking at the 45 minute mark with a toothpick. It should come out with moist crumbs attached (not wet batter). Timing will vary depending on your oven and pan
- Let the cake cool down for 20 minutes
- In the meanwhile, prepare the icing by mixing together the ingredients
- Once the cake has cooled, remove it from the pan carefully. Spread on the lemon icing, and garnish with some more lemon zest
- Slice in and enjoy!
Notes
- Using room temperature eggs will yield best results
- Make sure your baking powder and baking soda are not stale / expired
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Cuisine: American