Lemon Cake (Printable Version)
A soft and zesty lemon cake featuring just the right mix of sweetness and tanginess, finished with a silky, citrusy glaze. Way tastier than coffee shop options!
# Ingredients:
→ Lemon Loaf Mix
01 -
1 cup sour cream
02 -
1⅓ cup all-purpose flour
03 -
2 tablespoons fresh lemon juice
04 -
½ cup softened butter
05 -
1 tablespoon lemon flavoring (don’t use lemon oil!)
06 -
1½ tablespoons zest from one lemon
07 -
3 eggs
08 -
⅔ cup sugar
09 -
½ teaspoon table salt
10 -
1¾ teaspoon baking powder
→ Lemon Glaze
11 -
1 tablespoon melted butter
12 -
1 tablespoon fresh lemon juice
13 -
1 cup powdered sugar
14 -
1 tablespoon milk
# Steps:
01 -
Set your oven to 325°F and lightly butter or oil a loaf pan that’s 4×8 inches or 5×9 inches.
02 -
In a bowl, combine the flour, salt, and baking powder. Keep this aside for now.
03 -
Use another bowl to whip the butter and sugar together until they’re creamy and fluffy.
04 -
Stir in the eggs, sour cream, lemon zest, juice, and lemon flavoring into the creamed mixture. Blend well.
05 -
Gradually add the dry ingredients to the wet mixture. Stir gently just until there’s no dry flour. Don’t stir too much.
06 -
Pour the batter evenly into the prepped pan. Bake for roughly an hour, or until a toothpick put in the center comes out dry.
07 -
After pulling the loaf from the oven, let it rest in the pan for 10 minutes. Use a butter knife to loosen the edges before flipping onto a rack to cool off completely.
08 -
Mix together the powdered sugar, lemon juice, milk, and melted butter in a dish. Stir until no lumps remain.
09 -
Once the loaf is fully cooled, pour the glaze on top. Spread it evenly with the back of a spoon or spatula. After setting, slice and enjoy.
# Notes:
01 -
Lemon extract is key for the right flavor—skip the oil since it’s too intense.
02 -
To boost lemon flavor, poke small holes in the hot loaf and brush on some lemon juice.
03 -
At room temperature, it stays fresh for about 3 days in an airtight container. Refrigerate for up to a week.
04 -
You can freeze this loaf for 3 months. Let it thaw in the fridge overnight, then bring to room temperature before slicing.