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Lemon Loaf Cake

Rated as 3.63 out of 5 Stars

"I made this cake purely as an experiment. Wow did it come through! I had been craving a lemon-flavored something for a while and this completely satisfied it. It's sweet, yet retains that delicious tart lemon zing and flavor. My dad loved it."
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Ingredients

1 h 50 m servings 338 cals
Original recipe yields 10 servings

Directions

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  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.
  4. To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.

Nutrition Facts


Per Serving: 338 calories; 12.7 g fat; 53.2 g carbohydrates; 3.5 g protein; 62 mg cholesterol; 264 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

When I saw that the center was still very wet after the alloted time, I turned the oven down 25 degrees and put tinfoil loosely over the top. Turned out beautifully. Next time, I'll try 45 min-1...

Most helpful critical review

Tasted fine but marking down because of misleading cooking time. I made this twice -- 35 minutes the first time (toothpick seemed dry); 45 minutes the second time. Both times I had to throw out ...

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When I saw that the center was still very wet after the alloted time, I turned the oven down 25 degrees and put tinfoil loosely over the top. Turned out beautifully. Next time, I'll try 45 min-1...

Tasted fine but marking down because of misleading cooking time. I made this twice -- 35 minutes the first time (toothpick seemed dry); 45 minutes the second time. Both times I had to throw out ...

Good, easy recipe,Ihad no sour cream so subbed with milk,doubled lemon peel but think more lemon flavouring would be good. Baking time in a loaf pan took lot longer.

After reading the other reviews here, I used 1/3 rather than 1/2c sour cream (I actually substituted Greek yogurt because it's what I had in the fridge), and I cooked the dough in a 9x5" loaf pa...

Added juice of one lemon to cake batter, omitted the cornstarch, added 3/4 teaspoon baking powder, and cooked 50 minutes - beautiful

Needs more lemon flavor and it took more baking time.

I agree about the baking time. I have another lemon pound cake recipe that starts out at 350 x 15 min, then the remaining half-hour or so is at 325. Gonna try that next time. Otherwise, good.

I made this recipe, and it came out perfect as far as the "recipe" goes. Meaning I followed the recipe to a T, the only thing that differed was the baking time. I have a new oven, and I still ne...

It was very dry and not moist. Did not change the receipt. The glaze came out really good though.