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Lemon Loaf Cake

Lemon Loaf Cake

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 50 m
seth martin

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

kimmirish
27

kimmirish

8/11/2009

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.

paul@lampion.com
27

paul@lampion.com

7/6/2009

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.

Luv2kuk
20

Luv2kuk

6/1/2009

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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