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Best Lemon Loaf Cake

Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Servings 10

Ingredients
  

**Loaf Cake:**

  • 1 cup sugar 220g
  • Zest of 3 large lemons or 4-5 small ones
  • 2 large eggs
  • 1 tsp vanilla
  • 1-2 teaspoon lemon extract go for 2 tsp if you love a strong lemon flavor!
  • 5 tbsp unsalted butter 70g
  • ¼ cup vegetable oil 55g
  • ¼ cup whole milk 60g
  • 1 ⅔ cup all-purpose flour 215g
  • ¼ cup cornstarch 40g
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup sour cream 120g
  • ¼ cup fresh lemon juice 60g
  • Optional: 1-2 tablespoons butter to pipe down the middle of the loaf

**Lemon Icing:**

  • 1 cup icing sugar sifted
  • 2 tbsp lemon juice
  • 1 tbsp cream

Instructions
 

  • Preheat oven to 325°F and prep an 8.5x4" loaf pan with butter and parchment paper.
  • Mix sugar and lemon zest until fluffy.
  • Add eggs, vanilla, and lemon extract, then whisk until light and ribbony.
  • Heat butter, oil, and milk until simmering, then slowly pour into the egg and sugar mixture while whisking.
  • Sift in flour, cornstarch, baking powder, baking soda, and salt. Gently fold until combined.
  • Add sour cream and lemon juice, fold gently.
  • Pour batter into the prepared loaf pan.
  • Optional: Pipe softened butter down the middle of the loaf.
  • Bake for 45-55 minutes, checking with a toothpick.
  • Let the cake cool for 20 minutes.
  • Prepare icing by mixing ingredients. Once the cake has cooled, spread the icing and garnish with lemon zest.
  • Slice in and enjoy!

Notes

  • Use room temperature eggs for the best results.
  • Ensure your baking powder and baking soda are not stale/expired.