Lemon Loaf Cake

Lemon Loaf Cake

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 50 m
seth martin
Recipe by  seth martin

“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.”

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Adjust Servings

Original recipe yields 10 servings



  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.

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Reviews (6)

Rate This Recipe


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-1hr at 300 degrees.



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 the middle section of the cake because it was so wet.



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.

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Amount Per Serving (10 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 12.7 g
  • 20%
  • Carbs
  • 53.2 g
  • 17%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 264 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze


next recipe:

Lemon Cake with Lemon Filling and Lemon Butter Frosting