Best Lemon Loaf Cake
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
Ingredients
Scale
**Loaf Cake:**
- 1 cup sugar (220g)
- Zest of 3 large lemons (or 4–5 small ones)
- 2 large eggs
- 1 tsp vanilla
- 1–2 teaspoon lemon extract (go for 2 tsp if you love a strong lemon flavor!)
- 5 tbsp unsalted butter (70g)
- ¼ cup vegetable oil (55g)
- ¼ cup whole milk (60g)
- 1 ⅔ cup all-purpose flour (215g)
- ¼ cup cornstarch (40g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup sour cream (120g)
- ¼ cup fresh lemon juice (60g)
- Optional: 1-2 tablespoons butter to pipe down the middle of the loaf
**Lemon Icing:**
- 1 cup icing sugar (sifted)
- 2 tbsp lemon juice
- 1 tbsp cream
Instructions
- Preheat oven to 325°F and prep an 8.5×4″ loaf pan with butter and parchment paper.
- Mix sugar and lemon zest until fluffy.
- Add eggs, vanilla, and lemon extract, then whisk until light and ribbony.
- Heat butter, oil, and milk until simmering, then slowly pour into the egg and sugar mixture while whisking.
- Sift in flour, cornstarch, baking powder, baking soda, and salt. Gently fold until combined.
- Add sour cream and lemon juice, fold gently.
- Pour batter into the prepared loaf pan.
- Optional: Pipe softened butter down the middle of the loaf.
- Bake for 45-55 minutes, checking with a toothpick.
- Let the cake cool for 20 minutes.
- Prepare icing by mixing ingredients. Once the cake has cooled, spread the icing and garnish with lemon zest.
- Slice in and enjoy!
Notes
- Use room temperature eggs for the best results.
- Ensure your baking powder and baking soda are not stale/expired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
