Lemon Loaf Cake

This lemon loaf cake is soft, moist, and bursting with fresh citrus flavor. A tangy cream cheese glaze takes it from simple to irresistible. Bake it once and you’ll find yourself reaching for the recipe again and again.

Author: Real Life of Lulu

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8 Slices

Calories: 489 kcal per serving

Ingredients

1 ½ cups - Flour all-purpose
1 tsp - Baking Powder
½ tsp - Baking Soda
¼ tsp - Salt
½ cups - Unsalted Butter
1 cup - Sugar
2 - Eggs
1 tsp - Vanilla
½ cups - Sour Cream
1 - Fresh Lemon Juice
2 tablespoons - Olive Oil
8 ounces - Cream Cheese Frosting

Instructions

Preheat your oven to 350℉.
Grease and flour a 9×5 inch loaf pan.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat the eggs and sugar together in a large bowl using an electric mixer until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the sour cream, olive oil, and lemon juice. Start and end with the flour mixture. Mix just until combined.
Pour the batter into the greased loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for about 10-15 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely.
Make the glaze. Mix 2-3 tablespoons of hot water with a half tub of cream cheese frosting.
When the cake is completely cooled, drizzle the lemon glaze over the top.

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