What is a substitute for sour cream?

If you can't find sour cream, you can actually make it at home very easily! Check out my foolproof recipe here .

What is a substitute for eggs?

Eggs are important in this recipe because they are whisked to aerate the batter. Therefore, I don't recommend substituting them. However, if you must, you can replace them with flax-seed eggs but you don't need to whisk the eggs and sugar mixture for 3-4 minutes; only until combined.

Can I skip the lemon extract?

I strongly recommend using lemon extract as it is very challenging to get the strong lemon flavor without it. However, if you can't find it, you can skip it and add more lemon zest.

How to store this lemon loaf cake?

This lemon loaf cake can be kept in an airtight container at room temperature (as long as it's not too hot) for 3-5 days. If storing for longer, please keep in the fridge and allow it to come to room temperature before eating.

The BEST Lemon Loaf Cake

THE BEST LEMON LOAF CAKE RECIPE

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.80 stars from 20 reviews

The most incredible lemon loaf cake you’ll ever have: tender, moist, and easy to make with a beautiful strong lemon flavor!

Yield:8-10 servings

Prep Time:: 15 mins
Cook Time:: 50 mins
Total Time:: 1 hr, 5 mins

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 oil (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 8.5×4″ 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