Lemon Loaf Cake
Slice and serve this refreshing Lemon Loaf Cake with glaze for a delightful treat! It pairs perfectly with tea or coffee
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or you can use plain ogurt
- 1 lemon fresh lemon juice
- 1 tablespoons olive oil
For the Lemon Glaze:
- cream cheese frosting (store-brought) Half of container
Instructions
Prepare the Oven:
- Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
- In a large bowl, using an electric mixer, beat the eggs and granulated sugar together until light and fluffy (about 2-3minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, olive oil, and lemon juice. Start and end with the flour mixture. Mix just until combined.
Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
Prepare the Glaze:
- Mix 2-3 tablespoons of hot water with half of the tube of cream cheese frosting
Glaze the Cake:
- Once the cake is completely cooled, drizzle the lemon glaze over the top. You can garnish with additional lemon zest if desired.