My Mr. Man is a sucker for a good lemon loaf cake. He grew up on store bought lemon loaves: unnaturally yellow dense butter cakes with a thick, hardened glaze of too-sweet sugar. I showed him what a real, homemade lemon loaf cake was all about. This recipe is so super moist and bursting of lemon flavor.
I found this recipe on Annie Eats which is one of my favorite food blogs. I adapted it a bit, since I didn't want to incorporate the syrup that I think may make it a bit too "wet" since the cake is already so moist. This recipe is divine and is perfect for a lazy Sunday afternoon when you have a hankering to switch on the oven.
Lemon Cake
Adapted from www.annies-eats.com
Makes 1 9-inch loaf
¾ cup cake flour
¾ cup all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup plus 2 tbsp. granulated sugar
4 large eggs
2 tbsp. grated lemon zest (2 lemons)
2 tbsp. freshly squeezed lemon juice
16 tbsp. (1 cup) unsalted butter, melted and cooled
¼ cup sour cream
1 tsp. vanilla extract
For the glaze:
1/2 cup confectioners’ sugar
2-3 tbsp. freshly squeezed lemon juice
1) Preheat the oven to 350˚ F.
2) Grease a 9 x 5-inch loaf pan (I like using my glass Pyrex loaf dish).
3) In a medium bowl, combine the flours, baking powder, baking soda and salt. Whisk to blend and set aside.
4) In the bowl of an electric mixer (you can also use a hand mixer), combine the sugar, eggs, lemon zest and lemon juice. With the mixer on low speed, blend in the melted butter.
5) On low speed, mix in half of the dry ingredients just until incorporated. Beat in the sour cream and vanilla until combined. Mix in the remaining dry ingredients, again just until incorporated.
6) Pour batter in loaf dish and bake for 30 minutes. Reduce heat to 325F and bake for another 45 minutes to an hour. The baking times may depend on the strength of your oven. I would check about every 20 minutes with a toothpick to check the doneness.
7) When the cake is completely cool, combine the confectioners’ sugar and lemon juice in a small bowl and whisk to blend until smooth. Drizzle the glaze over the top of the cake. Let stand briefly until the glaze sets. Slice and serve. It's so good served warm!
I couldn't even get a chance to take a picture of the whole loaf because we started eating it right away!
Adapted from www.annies-eats.com
Makes 1 9-inch loaf
¾ cup cake flour
¾ cup all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup plus 2 tbsp. granulated sugar
4 large eggs
2 tbsp. grated lemon zest (2 lemons)
2 tbsp. freshly squeezed lemon juice
16 tbsp. (1 cup) unsalted butter, melted and cooled
¼ cup sour cream
1 tsp. vanilla extract
For the glaze:
1/2 cup confectioners’ sugar
2-3 tbsp. freshly squeezed lemon juice
1) Preheat the oven to 350˚ F.
2) Grease a 9 x 5-inch loaf pan (I like using my glass Pyrex loaf dish).
3) In a medium bowl, combine the flours, baking powder, baking soda and salt. Whisk to blend and set aside.
4) In the bowl of an electric mixer (you can also use a hand mixer), combine the sugar, eggs, lemon zest and lemon juice. With the mixer on low speed, blend in the melted butter.
5) On low speed, mix in half of the dry ingredients just until incorporated. Beat in the sour cream and vanilla until combined. Mix in the remaining dry ingredients, again just until incorporated.
6) Pour batter in loaf dish and bake for 30 minutes. Reduce heat to 325F and bake for another 45 minutes to an hour. The baking times may depend on the strength of your oven. I would check about every 20 minutes with a toothpick to check the doneness.
7) When the cake is completely cool, combine the confectioners’ sugar and lemon juice in a small bowl and whisk to blend until smooth. Drizzle the glaze over the top of the cake. Let stand briefly until the glaze sets. Slice and serve. It's so good served warm!
I couldn't even get a chance to take a picture of the whole loaf because we started eating it right away!
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