Lemon Loaf Cake

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.

—kimmirish

See full review »

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.

—paul@lampion.com

See full review »

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.

—Luv2kuk

See full review »

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.

—megankms

See full review »

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.

—Marie

See full review »

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.

—Cookin Up A Storm

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Fresh Lemon Bundt Cake

Lemon Cupcake with Blackberry Buttercream

Ultimate Lemon Cake

Zesty Lemon Loaf

Sybil's Old Fashioned Lemon Layer Cake

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Crumbly Lemon Bundt Cake with Glaze

Lemon Fiesta Cake

Almond Lemon Cake

Lemon Plum Cake

ADVERTISE WITH US

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.

Nutritional Information

Lemon Loaf Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 338
Calories from Fat: 114

% Daily Value *
Total Fat 12.7g 20 %
Saturated Fat 7.6g 38 %
Cholesterol 67mg 22 %
Sodium 264mg 11 %
Potassium 59mg 2 %
Total Carbohydrates 53.2g 17 %
Dietary Fiber 0.6g 2 %
Protein 3.5g 7 %
Sugars 34.9g
Vitamin A 8 %
Vitamin C 4 %
Calcium 3 %
Iron 11 %
Thiamin 16 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 3 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.