Lemon Loaf Cake Recipe

Name: Lemon Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1/2 cup white sugar; 2 eggs; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1 teaspoon freshly grated lemon peel; 1 1/2 cups all-purpose flour; 1/4 cup cornstarch; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 3 tablespoons lemon juice; 2 cups confectioners' sugar

Servings: persons

1/2 cup butter
1/2 cup white sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon peel
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons lemon juice
2 cups confectioners' sugar

1
Preheat an oven to 325 degrees F (165 degrees C).
2
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.
4
To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.

1018

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, 1/2 cup white sugar, 2 eggs, 1/2 cup sour cream, and more.

Yes, Lemon Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Loaf Cake

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