Lemon Loaf Cake

Lemon Loaf Cake

9
seth martin 1

"I made this cake purely as an experiment. Wow did it come through! I had been craving a lemon-flavored something for a while and this completely satisfied it. It's sweet, yet retains that delicious tart lemon zing and flavor. My dad loved it."

Ingredients

1 h 50 m servings 338 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

9
  1. 11 Ratings

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Most helpful

When I saw that the center was still very wet after the alloted time, I turned the oven down 25 degrees and put tinfoil loosely over the top. Turned out beautifully. Next time, I'll try 45 min-1...

Most helpful critical

Tasted fine but marking down because of misleading cooking time. I made this twice -- 35 minutes the first time (toothpick seemed dry); 45 minutes the second time. Both times I had to throw out ...

When I saw that the center was still very wet after the alloted time, I turned the oven down 25 degrees and put tinfoil loosely over the top. Turned out beautifully. Next time, I'll try 45 min-1...

Tasted fine but marking down because of misleading cooking time. I made this twice -- 35 minutes the first time (toothpick seemed dry); 45 minutes the second time. Both times I had to throw out ...

Good, easy recipe,Ihad no sour cream so subbed with milk,doubled lemon peel but think more lemon flavouring would be good. Baking time in a loaf pan took lot longer.

After reading the other reviews here, I used 1/3 rather than 1/2c sour cream (I actually substituted Greek yogurt because it's what I had in the fridge), and I cooked the dough in a 9x5" loaf pa...

I agree about the baking time. I have another lemon pound cake recipe that starts out at 350 x 15 min, then the remaining half-hour or so is at 325. Gonna try that next time. Otherwise, good.

this was a great lemon loaf. that being said I did double the amount of lemon in the loaf and cut the amount of icing sugar in the glaze in half. it also took closer to 50 minutes to cook

I just made four of these and they turned out perfectly!!!

Needs more lemon flavor and it took more baking time.

We love lemon loafs around here. I'm always searching for the ultimate loaf. This is a good recipe but not quite perfect. It needs a little more cooking time and extra peel (or a bit of extrac...