Bready or Not: Lemon Loaf Cake

Posted by on Jun 24, 2015 in Blog, Bready or Not, breakfast, cake, lemon, quick bread | Comments Off on Bready or Not: Lemon Loaf Cake

Let’s finish up CAKE MONTH with something that’s bright, fresh, and perfect for summer!

lemon loaf cake

I modified this King Arthur Flour lemon cake and made it in two gift-size pans, as one was indeed given as a gift to dear family friends who came for a visit. My husband pretty well inhaled the loaf that we kept.

lemon loaf cake

Like last week’s chocolate cream cheese cake, this is the kind of cake that isn’t heavy duty on sweet. It’s really perfect for breakfast, brunch, or dessert. Eat it by itself or pair a slice with fruit, ice cream, or whatever else sounds good.

lemon loaf cake

I made this using sour cream, though the original recipe suggested yogurt or buttermilk. I bet this would be amazing with lemon yogurt. MORE LEMONY GOODNESS!

lemon loaf cake

Modified from King Arthur Flour’s Lemon Bread.

Bready or Not: Lemon Loaf Cake

lemon loaf cake

This light and fresh lemon loaf cake is perfect for breakfast, brunch or dessert.

  • Cake
  • 6 tablespoons (3 ounces) butter
  • 1 cup (7 ounces) sugar
  • 2 large eggs, room temperature
  • 1/4 cup (2 ounces) lemon juice
  • zest of two lemons (optional, but recommended)
  • 3/4 cup (6 ounces) sour cream or yogurt or buttermilk
  • 1/2 teaspoon lemon extract (or substitute more lemon juice)
  • 2 cups (8 1/2 ounces) All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Glaze
  • 1/4 cup lemon juice
  • 1/2 cup (3 1/2 ounces) white sugar

For the cake: Preheat the oven at 350-degrees. Cream together the butter and sugar till thoroughly combined, followed by the eggs.

In a small bowl, mix the sour cream, yogurt or buttermilk with the lemon juice, lemon extract, and zest, and set aside.

In a third bowl, prepare the flour, baking powder, and salt.

Slowly add the second and third bowls into the butter mixture until everything is together.

Prepare your pan(s) by applying nonstick spray. Spoon the batter inside. If using a standard bread pan, bake for about 50 minutes; if using two 7x2 paper pans, bake for 30-35 minutes. If using in smaller bread pans, adjust time accordingly. Use the toothpick test to check for doneness.

Remove the cake from the oven, and deeply poke it all over with a chop stick or fork.

For the glaze: Right before the cake is done, whisk together the glaze ingredients and stir until the sugar is dissolved. While the cake is hot, slowly drizzle the glaze over it, stopping often to let it to soak in.

If you're using regular bread pan(s), let the cake cool in the pan another 15 minutes and then remove the loaf to let it cool completely.

Let cake cool completely before slicing. Wrap it with plastic wrap and store in the fridge or at room temperature. Will keep for at least 3 days.

OM NOM NOM!

 

lemon loaf cake