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Lemon Loaf Cake

4

0 min

Lemon Loaf Cake

Lemon Loaf Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

8 persons

Calories

407

Rating

4.00★ (26)

Cuisine

Author: Victoria Buriak
I made this lemon loaf cake purely as an experiment. Wow did it come through! It's sweet, yet retains that delicious tart lemon zing and flavor.

Ingredients

  • butter: 0.5 cup
  • white sugar: 0.5 cup
  • eggs: 2 piece
  • sour cream: 0.5 cup
  • vanilla extract: 1 tsp
  • freshly grated lemon zest: 1 tsp (to taste)
  • ½ cups all-purpose flour: 1 piece
  • cornstarch: 0.25 cup
  • salt: 0.5 tsp
  • baking soda: 0.5 tsp
  • confectioners' sugar: 2 cups
  • lemon juice: 3 Tbsp

Metric Conversion

Stages of cooking

Lemon Loaf Cake Photo 21
Lemon Loaf Cake Photo 32
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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
    Lemon Loaf Cake Photo 2
  2. Beat butter and sugar with an electric mixer in a large bowl until lighter in color and fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream, vanilla, and lemon zest; beat for 2 minutes. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Add flour mixture to butter mixture, beating until just incorporated. Pour batter into the prepared pan.
    Lemon Loaf Cake Photo 3
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool.
    Lemon Loaf Cake Photo 4
  4. To make glaze: Whisk confectioners' sugar and lemon juice together in a medium bowl until smooth. Place cooled cake on a serving plate and pour glaze over entire cake; allow glaze to dry before serving.
    Lemon Loaf Cake Photo 5

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