Zesty Lemon Loaf Cake Recipe

Welcome to a slice of sunshine with this delightful Lemon Loaf recipe! Bursting with zesty lemon flavor, this moist and velvety loaf is a true crowd-pleaser. The secret ingredient? Sour cream, which keeps the loaf incredibly moist for days, making it the perfect treat for any time of day.

When life gives you lemons, make this Lemon Loaf! With a combination of lemon zest, lemon extract, and real butter, each bite is a citrusy explosion that will have you coming back for more. The fragrant oils from the lemon zest add a depth of flavor that is complemented by the intense lemon essence from the extract. And let’s not forget the real butter, which adds a touch of richness that takes this loaf to the next level.

Whether it’s for breakfast, a midday snack, or a sweet ending to your day, this Lemon Loaf is sure to brighten any moment. So, roll up your sleeves, preheat your oven, and get ready to bake up a little slice of lemony heaven!

Quick Benefits

• Incredibly moist loaf thanks to the secret weapon of sour cream
• Intense lemon flavor from lemon zest and extract
• Richness and special touch from using real butter

Why You’ll Love This Zesty Lemon Loaf Cake Recipe Recipe

• Incredibly Moist: The addition of sour cream keeps the loaf moist for days, ensuring a delicious and fresh taste even after it’s been baked.
• Intense Lemon Flavor: The combination of lemon zest, lemon extract, and lemon juice creates a vibrant and tangy flavor profile that truly makes this lemon loaf stand out.
• Rich and Velvety Texture: Using real butter in both the loaf and the glaze adds a richness that elevates the overall texture, making it feel indulgent and special.
• Easy to Make: With simple ingredients and clear instructions, this recipe is approachable for all levels of bakers, allowing anyone to enjoy a homemade lemon loaf.
• Long-lasting Freshness: The moistness of the loaf and the bold lemon flavor only get better with time, making it a perfect make-ahead treat for breakfast, snacks, or dessert.

Ingredients for Zesty Lemon Loaf Cake Recipe

• Lemon zest – Don’t skip this! So much of the lemon flavor comes from those fragrant oils in the zest. I actually zest my lemon before juicing it – way easier than trying to zest a squeezed lemon half.
• Sour cream – This is the secret weapon that keeps the loaf incredibly moist for days. I tried using yogurt once when I was out of sour cream, and while it worked okay, the texture wasn’t quite as velvety.
• Lemon extract – This might seem redundant with the juice and zest, but trust me, it adds this intense lemon flavor that you just can’t get otherwise. Just make sure you’re using extract and not lemon oil, which is super concentrated and will overpower everything.
• Real butter – Both in the loaf and the glaze, real butter adds a richness that makes this feel special. I’ve tried oil versions, and they’re just not the same.

How to Make Zesty Lemon Loaf Cake Recipe

Step 1: Prepare oven and pan

Preheat oven to 325°F and grease a loaf pan (4×8 inch or 5×9 inch).

Step 2: Mix dry ingredients

Combine flour, baking powder, and salt in a bowl, and set aside.

Step 3: Cream butter and sugar

In a different mixing bowl, beat butter and sugar until light and fluffy.

Step 4: Add wet ingredients

Incorporate eggs, sour cream, lemon zest, lemon juice, and lemon extract until mixture is well blended.

Step 5: Combine wet and dry ingredients

Combine the flour mixture with the wet ingredients until fully incorporated, being mindful not to overmix.

Step 6: Bake

Transfer the batter to the greased loaf pan and bake for approximately 60 minutes, or until a toothpick inserted in the center emerges clean.

Step 7: Cool

Allow the loaf to rest in the pan for 10 minutes after removing it from the oven. Then, use a butter knife or icing spatula to loosen the edges, and transfer the loaf onto a wire rack to cool.

Step 8: Make glaze

In a bowl, mix powdered sugar, lemon juice, milk, and melted butter until smooth and lump-free.

Step 9: Glaze and serve

Pour the glaze over the fully cooled lemon loaf and use a spoon to spread it evenly. Let the glaze set for a few minutes before slicing and serving.

Storage Tips

After baking the delicious Lemon Loaf, it’s important to store it properly to maintain its freshness. Once the loaf has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can also place it in an airtight container to help preserve its moisture. The Lemon Loaf can be stored at room temperature for up to 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week.

For longer storage, you can freeze the Lemon Loaf. Wrap it tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe bag or container. The loaf can be frozen for up to 2-3 months. When you’re ready to enjoy it, allow the loaf to thaw in the refrigerator overnight. You can also gently reheat individual slices in the microwave for a few seconds to restore some of the freshness. Proper storage will ensure that your Lemon Loaf stays moist and delicious, allowing you to enjoy it over an extended period.

Ingredient Substitutions

If you are looking to make a dairy-free version of this Lemon Loaf, you can substitute the sour cream with dairy-free alternatives like coconut cream or almond milk yogurt. These options will still provide moisture to the loaf while keeping it dairy-free.

For a lower-fat option, you can replace the real butter with a plant-based butter or margarine. Just make sure to use one that is suitable for baking to maintain the richness and flavor in the loaf and glaze.

If you do not have lemon extract on hand, you can increase the amount of lemon zest to enhance the lemon flavor in the loaf. Additionally, you could experiment with other citrus extracts like orange or lime for a different flavor variation while still achieving a citrusy taste.

Serving Suggestions

For a delightful twist on serving this lemon loaf, try grilling thick slices on a hot pan until they are slightly caramelized on each side. The heat will enhance the lemon flavors and add a subtle smokiness to the moist loaf. Serve the grilled slices with a dollop of honey-sweetened whipped cream or a scoop of vanilla bean ice cream for a warm and indulgent dessert.

Another creative way to enjoy this lemon loaf is by transforming it into a trifle dessert. Cut the loaf into bite-sized cubes and layer them in individual serving glasses with a mixture of lemon curd, whipped cream, and fresh berries. Repeat the layers until the glass is filled, then refrigerate for a few hours to let the flavors meld together. The result is a refreshing and elegant dessert that’s perfect for a special occasion or a sweet treat at the end of a meal.

FAQs for Zesty Lemon Loaf Cake Recipe

Can I substitute yogurt for sour cream in this recipe?

You can substitute yogurt for sour cream if needed, but the texture may not be as velvety. Sour cream helps keep the loaf incredibly moist, so if possible, it’s best to use sour cream.

Why should I use lemon extract in addition to lemon juice and zest?

Lemon extract adds an intense lemon flavor that enhances the overall taste of the loaf. It provides a depth of flavor that you can’t achieve with just lemon juice and zest.

Can I use lemon oil instead of lemon extract for this recipe?

Avoid using lemon oil as a substitute for lemon extract in this recipe. Lemon oil is highly concentrated and can overpower the other flavors. Stick to lemon extract for the best results.

Can I use margarine or oil instead of real butter?

While you can use margarine or oil as substitutes for real butter, they will alter the richness and flavor of the loaf. For the best results and a more indulgent taste, it’s recommended to use real butter both in the loaf and the glaze.

Conclusion

Lemon Loaf lovers, I hope you enjoyed making this delightful recipe as much as I did! The combination of tangy lemon flavors and velvety texture makes this Lemon Loaf a true winner in my book. Whether you’re baking this for a special occasion or just to brighten up your day, the aroma of freshly baked Lemon Loaf never fails to bring a smile to my face.

Remember, baking is all about having fun and exploring new flavors, so don’t be afraid to experiment with different variations of this Lemon Loaf recipe. Maybe try adding poppy seeds for a crunchy twist or a dash of lavender for a floral note. The beauty of baking is that you can tailor recipes to suit your preferences, so go ahead and make this Lemon Loaf your own. Happy baking, and may your kitchen always be filled with the sweet scent of freshly baked Lemon Loaf!

Zesty Lemon Loaf Cake Recipe

“Indulge in a velvety, moist Lemon Loaf made with sour cream, lemon zest, extract, and real butter for a citrusy treat.”

Print Recipe Pin Recipe

Prep Time12 Minutes

Cook Time60 Minutes

Total Time72 Minutes

CuisineAmerican

Skill LevelEasy

Servings10 Servings (10 slices)

Ingredients

• Lemon zest – Don’t skip this! So much of the lemon flavor comes from those fragrant oils in the zest. I actually zest my lemon before juicing it – way easier than trying to zest a squeezed lemon half.
• Sour cream – This is the secret weapon that keeps the loaf incredibly moist for days. I tried using yogurt once when I was out of sour cream, and while it worked okay, the texture wasn’t quite as velvety.
• Lemon extract – This might seem redundant with the juice and zest, but trust me, it adds this intense lemon flavor that you just can’t get otherwise. Just make sure you’re using extract and not lemon oil, which is super concentrated and will overpower everything.
• Real butter – Both in the loaf and the glaze, real butter adds a richness that makes this feel special. I’ve tried oil versions, and they’re just not the same.

Instructions

1. Prepare oven and pan: Preheat oven to 325°F and grease a loaf pan (4×8 inch or 5×9 inch).
2. Mix dry ingredients: Combine flour, baking powder, and salt in a bowl, and set aside.
3. Cream butter and sugar: In a different mixing bowl, beat butter and sugar until light and fluffy.
4. Add wet ingredients: Incorporate eggs, sour cream, lemon zest, lemon juice, and lemon extract until mixture is well blended.
5. Combine wet and dry ingredients: Combine the flour mixture with the wet ingredients until fully incorporated, being mindful not to overmix.
6. Bake: Transfer the batter to the greased loaf pan and bake for approximately 60 minutes, or until a toothpick inserted in the center emerges clean.
7. Cool: Allow the loaf to rest in the pan for 10 minutes after removing it from the oven. Then, use a butter knife or icing spatula to loosen the edges, and transfer the loaf onto a wire rack to cool.
8. Make glaze: In a bowl, mix powdered sugar, lemon juice, milk, and melted butter until smooth and lump-free.
9. Glaze and serve: Pour the glaze over the fully cooled lemon loaf and use a spoon to spread it evenly. Let the glaze set for a few minutes before slicing and serving.