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
2large eggsroom temperature
2 lemonszested and juiced
1/4cup lemon juice
3/4cup sour cream or yogurt or buttermilk
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.