Description
A moist and flavorful lemon loaf cake, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sour cream, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream the softened butter with the granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice, and add vanilla extract if using.
- Mix in sour cream and whole milk until the batter is smooth.
- Gradually add in the dry ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh lemons for the best flavor and ensure all ingredients are at room temperature before starting.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg