Easy Lemon Loaf Cake Food

LEMON LOAF CAKE RECIPE BY TASTY

Lemon Loaf Cake Recipe by Tasty image

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

Provided by Katie Aubin

Categories Desserts

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

nonstick cooking spray, for greasing
½ cup unsalted butter, softened, 1 stick
1 ¼ 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
1 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups powdered sugar
1 tablespoon milk
2 tablespoons fresh lemon juice

Steps:

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.
In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
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.
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.
Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
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.
Transfer to a serving platter, slice, and serve.
Enjoy!

Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams

LEMON LOAF CAKE

Lemon Loaf Cake image

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.

Provided by seth martin

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h50m

Yield 10

Number Of Ingredients 12

Ingredients

½ cup butter
½ cup white sugar
2 eggs
½ cup sour cream
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon peel
1 ½ cups all-purpose flour
¼ cup cornstarch
½ teaspoon salt
½ teaspoon baking soda
3 tablespoons lemon juice
2 cups confectioners' sugar

Steps:

Preheat an oven to 325 degrees F (165 degrees C).
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.
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.
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.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 53.2 g, Cholesterol 62.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 7.6 g, Sodium 264 mg, Sugar 34.9 g

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