Description
This delicious lemon loaf cake is moist and full of zesty flavor, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/3 cup Greek yogurt or sour cream
- 1/4 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar with a hand or stand mixer for 2–3 minutes until fluffy.
- Add eggs one at a time, mixing after each. Then add lemon zest, lemon juice, and vanilla extract.
- Mix in Greek yogurt and milk until fully incorporated.
- Add dry ingredients gradually to the wet mixture, mixing on low speed just until combined.
- Pour batter into prepared loaf pan and smooth the top evenly.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
- Let the loaf cool in the pan for 10 minutes, then remove and place on a wire rack.
- For the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over the loaf while still slightly warm.
Notes
- Store leftovers in an airtight container at room temperature.
- This loaf freezes well; wrap it tightly to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg