The Best Lemon Loaf Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
**Loaf Cake:**
- 1 cup sugar (220g)
- Zest of 3 large lemons (or 4–5 small ones)
- 2 large eggs
- 1 tsp vanilla extract
- 1–2 tsp lemon extract (use 2 tsp for a stronger lemon flavor)
- 5 tbsp unsalted butter (70g)
- ¼ cup vegetable oil (55g)
- ¼ cup whole milk (60g)
- 1 â…” cups all-purpose flour (215g)
- ¼ cup cornstarch (40g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup sour cream (120g – check out my homemade sour cream recipe)
- ¼ cup fresh lemon juice (60g)
- Optional: 1-2 tbsp butter to pipe down the middle of the loaf
**Lemon Icing:**
- 1 cup powdered sugar (sifted)
- 2 tbsp lemon juice
- 1 tbsp cream
Instructions
- Preheat oven to 325°F and prepare an 8.5×4″ loaf pan with butter and parchment paper.
- In a bowl, mix the sugar and lemon zest, rubbing them together for 1-2 minutes until the mixture looks fluffy.
- Add the eggs, vanilla, and lemon extract. Whisk using an electric hand mixer or stand mixer for 3-4 minutes until the mixture is very light in color and thick.
- In a saucepan, heat the butter, oil, and milk on medium heat until the butter melts and the mixture starts to simmer.
- Slowly pour the hot butter mixture into the egg and sugar mixture while continuing to whisk.
- Sift the flour, cornstarch, baking powder, baking soda, and salt into the batter. Gently fold with a whisk or rubber spatula until combined.
- Add the sour cream and lemon juice, gently folding until combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan.
- Optional: Add softened butter to a piping bag or Ziploc bag, snip a small hole, and pipe a thin line down the middle of the loaf. This helps 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. Baking time may vary based on your oven and pan.
- Let the cake cool for 20 minutes.
- Meanwhile, prepare the icing by mixing the ingredients together.
- Once the cake has cooled, carefully remove it from the pan. Spread on the lemon icing and garnish with more lemon zest.
- Slice and enjoy!
Notes
- Using room temperature eggs gives the best results.
- Make sure your baking powder and baking soda are not stale or expired.
