brunchdessertsdessertvegetarian

Lemon Loaf Cake

Name: Lemon Loaf Cake
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Ingredients: Nonstick cooking spray, for greasing; ½ cup (1 stick) unsalted butter, softened; 1¼ cups granulated sugar; 3 large eggs, room temperature; 1 cup sour cream; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1 tablespoon vanilla extract; 1½ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 2 cups powdered sugar; 1 tablespoon milk

By Tasty1 hr 15 min6 servings

Learn how to make your favorite coffee shop’s signature pastry. It’s lemony, sweet, decadent, and worth the wait.

Instructions

1
Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
2
In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3–4 minutes.
3
Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
4
In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
5
In a separate medium bowl, whisk together the flour, baking powder, and salt.
6
Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
7
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
8
Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
9
Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
10
Transfer to a serving platter, slice, and serve.
11
Enjoy!