This lemon-infused pound cake dazzles with a delicate crumb and vibrant citrus burst. Creamy butter and rich eggs blend with zesty lemon juice and tangy sour cream to create a perfectly balanced treat. A silky powdered sugar glaze crowns each slice, offering an irresistible harmony of sweet and tart flavors ideal for any celebration.

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I discovered this recipe when I was searching for the best homemade twist on that famous Starbucks Lemon Loaf icing and I’ve got to say it turned out amazing. The loaf is super moist and packed with tangy lemon flavor from the zest of 2 lemons and 1/4 cup fresh lemon juice.

I mixed 1 1/2 cups all purpose flour with 1/2 teaspoon baking powder and 1/4 teaspoon salt, then creamed the 1/2 cup unsalted butter and 1 cup granulated sugar together. The recipe calls for 4 large eggs at room temperature and a bit of 1/4 cup sour cream which gives it that extra tender crumb.

This recipe is similar to a Hope Cake Recipe or a Simple Lemon Loaf Recipe you might enjoy for breakfast. Its texture and nutritional balance make it a delightful treat with a healthy twist of vitamin C from the real lemons.

Enjoy makin it as much as I did!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, i love that the cake comes out super moist even when im not a master chef in the kitchen. Second, the zingy lemon flavor really makes my taste buds jump and its refreshing without being too sour. Third, its really simple to make so i dont have to stress about complicated steps and you can whip up that yummy glaze surprisingly fast. Also, it reminds me of those yummy Starbucks lemon loaves but its homemade and that makes it even more special to me.

Ingredients

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All-purpose flour provides energy through carbohydrates while building structure perfectly.
Unsalted butter infuses rich flavor, creaminess and essential fatt for a moist loaf.
Granulated sugar sweetens and aids in browning, balancing the tart lemon punch.
Eggs supply protein and act as a structure booster ensuring proper rise.
Sour cream adds moister and a subtle tang, making the loaf decadently fluffy.
Lemon zest and juice deliver a vibrant citrus tang plus vitamin C boost.
Powdered sugar glaze tops the loaf with extra sweetness and a smooth finish.
Baking powder and salt help the loaf rise and they enhance overall flavor balance.

Ingredient Quantities

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs at room temperature

1/4 cup sour cream (or whole milk if you prefer)

Zest of 2 lemons

1/4 cup fresh lemon juice

For the glaze: 1 cup powdered sugar

For the glaze: 2 to 3 teaspoons lemon juice

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan. In a bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt.

2. In a larger bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until it’s light and fluffy.

3. Beat in 4 large eggs one at a time making sure to mix well after each addition.

4. Stir in 1/4 cup sour cream (or whole milk, if you’re using that) along with the zest of 2 lemons and 1/4 cup fresh lemon juice.

5. Slowly add the flour mixture into the wet ingredients until just combined. Dont overmix or your cake might turn tough.

6. Pour the batter into your prepared loaf pan and smooth the top with a spatula.

7. Bake for 50 to 60 minutes. To check if its ready, insert a toothpick in the center – it should come out clean or with just a few moist crumbs.

8. Once baked, let the loaf cool in the pan for about 10 minutes, then transfer it to a cooling rack.

9. In a small bowl, mix 1 cup powdered sugar with 2 to 3 teaspoons lemon juice to make a glaze. Adjust the lemon juice if needed to reach your preferred consistency.

10. Drizzle the glaze over the cooled loaf, slice and enjoy your tangy, moist lemon cake!

Equipment Needed

1. Oven – You’ll need this to bake the cake at 350°F.
2. Loaf pan – This is used to hold and shape the batter.
3. Mixing bowls – At least two are needed; one for the dry ingredients and another for the wet ingredients.
4. Whisk – This will help you mix the dry ingredients evenly.
5. Electric mixer – Use this for creaming the butter and sugar until it’s light and fluffy.
6. Spatula – Handy for stirring the batter and smoothing out the top.
7. Toothpick – This is used to check if the cake is done by inserting it into the center.
8. Cooling rack – Once baked, you’ll need this to let the cake cool properly.
9. Measuring cups and spoons – These are necessary for accurate measurement of all your ingredients.

FAQ

Q: Can i use whole milk instead of sour cream?

A: Yup, you can use whole milk if you dont have sour cream on hand its a good substitute and works fine in this recipe.

Q: How do i know when the lemon loaf is done baking?

A: The loaf should pull away from the edges and a toothpick or cake tester inserted in the middle comes out mostly clean. If it has a few moist crumbs, then its done.

Q: Can i add any extra flavor to the loaf?

A: Sure, you can try adding a bit of vanilla extract or even a pinch of poppy seeds if you like a little extra texture and flavor.

Q: How long will the lemon loaf keep?

A: It will usually stay fresh for about three days when stored in an airtight container at room temperature, if you need it to last longer, then its best to pop it in the fridge.

Q: What is the best method for applying the glaze?

A: After you take the loaf out of the oven let it cool a bit then drizzle the glaze over it while its still a little warm so the glaze can soak into the loaf a bit.

Lemon Loaf Recipe Substitutions and Variations

If you dont have all-purpose flour, try using a gluten free flour blend or whole wheat pastry flour. Your bread might be a bit denser, but it still works fine.
If you are short on unsalted butter, you can substitute with a good quality margarine or even coconut oil. Keep in mind the flavor may change a little.
If you dont have sour cream, plain Greek yogurt is a solid alternative. Its tanginess is a bit stronger so you might want a touch less.
For a twist to the citrus note, you could swap lemon juice with lime juice. It gives a different, yet still refreshing, flavor.

Pro Tips

1. Make sure your eggs, butter and any dairy are at room temperature before starting. This helps the batter mix more evenly and gives your cake a lighter texture even if u don’t realize it.

2. Really cream the butter and sugar until it’s light and fluffy. Sometimes u might think you did enough but under- or over-creaming can mess up the way your cake rises.

3. When you’re folding in the flour, go slow and don’t overdo it cause that can make the cake tough even though u may be excited to finish fast.

4. Lastly, check your cake a few minutes before the timer goes off. Since ovens can vary a lot, i’ll say a toothpick test is super important to avoid an underbaked center.