Easy Lemon Loaf Cake
Easy lemon loaf cake! Soft and fluffy! Made from scratch and drizzled with a buttery lemon glaze!
glaze, glazed, lemon, lemon cake, lemon juice, lemon zest, loaf
unsalted butter, softened
yellow food coloring
(to garnish the top)
Preheat oven to 325 F. Grease and flour a 9x5 loaf pan and set aside.
In a large bowl whisk together flour, baking powder and salt. Set aside.
In a large bowl cream together granulate sugar with butter and butter-flavored shortening.
Mix in eggs, one at a time, until combined.
Stir in lemon extract, vanilla extract, lemon zest and sour cream.
Gradually mix the dry ingredients with the wet ingredients, while alternating with the lemon juice and milk. (Batter should be fluffy and no streaks of flour remaining)
Batter will be pale yellow. On low speed mix, add in the enough yellow food coloring to achieve your desired shade. (if desired)
Spoon batter into prepared pan. Shake and tap the pan on the counter to release any air bubbles and level out the batter.
Bake for 1 hour and 10 minutes (check on it at the 1 hour mark. (Glass pans will cook a bit faster)
Remove from oven and let cool (Keep in mind, cake will continue to cook as it cool)
Prepare the glaze
In a large bowl stir together powder sugar, butter, vanilla extract and lemon juice.
Mix until it is silky enough to drizzle. Add a bit of water to thin it out if needed.
Once cake is cooled, drizzle glaze over the top of the cake and garnish with lemon zest.
Allow the glaze to harden before slicing.
1 large lemon usually gives about 1 teaspoon of zest