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LEMON LOAF CAKE

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Ingredients

LOAF CAKE

  • 2 TABLESPOONS LEMON ZEST ABOUT 2 LEMONS
  • 1 CUP GRANULATED SUGAR
  • 2 TABLESPOONS FRESH SQUEEZED LEMON JUICE
  • 2 LARGE EGGS ROOM TEMPERATURE
  • 1/2 CUP UNSALTED BUTTER MELTED
  • 1/4 CUP MILK
  • 1/4 CUP SOUR CREAM
  • 1 2/3 CUPS FLOUR ALL PURPOSE
  • 2 TEASPOONS BAKING POWDER
  • 1/2 TEASPOON SALT
  • 1 TEASPOON VANILLA EXTRACT

LEMON ICING

  • 1 TABLESPOON FRESH SQUEEZED LEMON JUICE
  • 1 1/2 CUPS POWDERED SUGAR
  • 1 TABLESPOON MILK OR CREAM
  • 1 TEASPOON VANILLA EXTRACT
  • 1 TABLESPOON BUTTER MELTED
  • PINCH OF SALT

Instructions

  • Preheat oven to 350 F and line a loaf pan with parchment paper.
  • Combine the lemon zest and sugar in a large mixing bowl. Using your hands, rub the two together to release the lemon aromas and "mix" together.
  • Pour in the melted butter and mix together. Then add vanill and the room temperature eggs one at a time, mixing in between.
  • Add in the milk, sour cream, and freshly squeezed lemon juice, then mix.
  • Toss in the flour, baking powder, and salt and continue mixing until just smooth. Try not to overmix the cake batter.
  • Transfer the lemon loaf cake batter into the parchment lined loaf pan and then bake for 45 minutes or to 1 hour. Check at 45 minutes!
  • Once loaf is cooling down, combine the icing ingredients and mix with a whisk until smooth and pourable. If it's too thick, add in 1 teaspoon of milk or cream to loosen it up so you can pour it.
  • When the loaf cake is completely cool, pour the icing over the entire top and let it drip down over all the edges.

Notes

AUTHOR: BROMA BAKERY