Lemon Loaf Cake Recipe - Allrecipes.com
Lemon Loaf Cake Recipe
  • READY IN ABOUT 2 hrs

Lemon Loaf Cake

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 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.

 
Most Helpful Critical Review
Jul 06, 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.

 

8 Ratings

Jun 01, 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.

 
Jul 29, 2010

After reading the other reviews here, I used 1/3 rather than 1/2c sour cream (I actually substituted Greek yogurt because it's what I had in the fridge), and I cooked the dough in a 9x5" loaf pan for 40 minutes. With these adjustments, I did not end up with any wetness in the center; in fact, the loaf turned out just a little dry. I made a quick simple syrup flavored with the rest of the juice from the lemon and used it to moisten the loaf again as it cooled (I didn't use the powdered sugar glaze, because I was out of powdered sugar). In the end, the loaf turned out to have a mild rather than a zesty lemon flavor.

 
Feb 24, 2013

I agree about the baking time. I have another lemon pound cake recipe that starts out at 350 x 15 min, then the remaining half-hour or so is at 325. Gonna try that next time. Otherwise, good.

 
Jan 02, 2013

We love lemon loafs around here. I'm always searching for the ultimate loaf. This is a good recipe but not quite perfect. It needs a little more cooking time and extra peel (or a bit of extract) as other reviewers have noted. I love the addition of the sour cream.

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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