Bready or Not: Lemon Loaf Cake

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

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.

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.

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!

Modified from King Arthur Flour’s Lemon Bread.

Print Recipe

Bready or Not: Lemon Loaf Cake

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

Course: Breakfast, Dessert, Snack

Keyword: lemon, quick bread, sour cream

Author: Beth Cato

Ingredients

Cake

• 6 tablespoons unsalted butter
• 1 cup white sugar
• 2 large eggs room temperature
• 2 lemons zested and juiced
• 1/4 cup lemon juice
• 3/4 cup sour cream or yogurt or buttermilk
• 1/2 teaspoon lemon extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Glaze

• 1/4 cup lemon juice
• 1/2 cup white sugar

Instructions

• 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!