I am a huge proponent of lemon. If you hadn’t noticed, it’s sort of been the inspiration for my entire brand. But, this lemon loaf cake with lemon glaze is one of the ultimate recipes I have ever made. The lemon drizzle made this cake a bit difficult to photograph because the cake so readily soaks it up, but I think that is one of the best parts of the recipe. The cake soaks up the glaze, giving it added moisture and lemon flavor. This loaf cake is sure to make any day better and brighter. I like to enjoy loaf cakes in the morning for breakfast. I know they are just basically dessert, but there’s something about the shape of a loaf that makes my mind consider this a “lemon bread” rather than a lemon cake. Am I crazy, or does anyone else feel this way?!
What Kind of Pan Should I Use?
If you noticed, I used a fancy loaf pan for this cake. But you sure do not have to. It was just that, I went antique shopping just a couple of weeks ago. And, I spent way too much money on more baking props and pans. I came across this loaf pan, and it inspired me to make this lemon loaf cake. I wish that I could link you to the exact loaf pan that I used in case you wanted to use it to make your own cake that looks like mine; however, I have scoured the web and cannot find the one I bought. I am certain it is not an actual antique loaf pan because of the quality of it’s non-stick, but it is hiding from me on the internet. If you do want a decorative loaf pan, this one is great and will be my next purchase. It is just absolutely gorgeous. It’s a little on the more expensive side, but if you want a nice-looking cake, you need a nice-looking pan. But, regardless of the pan, whether you use a fluted pan or a straight-edged classic loaf tin, the cake will come out tasting just as delicious as it always does.
Lemon Loaf Cake with Sweet Lemon Drizzle
Ingredients
For the Loaf Cake:
- 1½ cups All Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Kosher Salt
- ¾ cup Granulated Sugar
- ¾ cup Sour Cream
- ⅓ cup Canola Oil
- 3 Eggs
- 2 tablespoons Lemon Zest
- ½ cup Lemon Juice
For the Glaze:
- 2 cups Powdered Sugar
- 2-4 tablespoons Lemon Juice
Instructions
For the Loaf Cake:
- In a medium sized bowl, combine the flour, baking powder, and salt. Whisk to combine and set aside.
- In a large bowl, add the sugar, sour cream, and canola oil. Whisk to combine. Add the eggs, lemon zest, and lemon juice. Whisk until all of the liquid ingredients are combined.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Pour into your prepared pan and place in the oven to bake for 40-50 minutes or until a toothpick comes out clean when inserted.
- Allow to cool completely before removing from the pan.
For the Lemon Drizzle:
- Combine the lemon juice and powdered sugar in a bowl. Whisk to combine. Drizzle over cooled lemon cake. Enjoy!
Follow me on Instagram @BAKINGWITHLEMON and hashtag your posts #BAKINGWITHLEMON if you make one of my recipes! I adore seeing you guys get creative with baking!
