Lemon Loaf Cake

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

Instructions

1. 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. 2

   In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3–4 minutes.

3. 3

   Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.

4. 4

   In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.

5. 5

   In a separate medium bowl, whisk together the flour, baking powder, and salt.

6. 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. 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. 8

   Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.

9. 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. 10

    Transfer to a serving platter, slice, and serve.

11. 11

    Enjoy!

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