Ultra Plush Lemon Loaf Cake

Lemon loaf cake with the end sliced open and glaze dripping down.

Ultra Plush Lemon Loaf Cake

This Lemon Loaf is ultra plush, moist, and bursting with fresh lemon flavor! The batter comes together quickly, in one bowl. Top the baked loaf with a zingy lemon glaze - it adds the perfect hit of sweetness and crunch to each tender slice!

Course Brunch, Dessert

Cuisine Breakfast, Brunch, Dessert

Keyword Lemon Cake, Easy Desserts, Easter Desserts, Spring Desserts

Prep Time 20

Cook Time 50

Servings to 16 slices

Calories 444kcal

Author Stephanie Simmons

Ingredients

For the Lemon Loaf

1 and 1/2 cups all-purpose flour, spooned & leveled 195 grams
1 and 1/2 tsp baking powder
1/8 tsp salt
1 cup granulated sugar
3 tbsp light brown sugar, packed
1/2 cup salted butter, softened at room temperature
1/4 cup milk, at room temperature
2 tbsp vegetable oil
1/2 cup sour cream, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1 large lemon, zested
3 and 1/2 tbsp lemon juice

For the Lemon Glaze:

1 cup powdered sugar
1 and 1/2 tbsp lemon juice
1/4 tsp vanilla extract
pinch of lemon zest

Instructions

Prep: Preheat your oven to 350° F. Line a standard loaf pan with parchment paper and spray, catching any exposed parts of the inside of the pan, with nonstick spray.
Make the Batter: In a large bowl, whisk together the flour, baking powder, salt, and both sugars. Cut the softened butter into tablespoon-size cubes, and add to the dry ingredients. Mix with an electric mixer on high speed until the butter disappears into the dry ingredients. It'll look like fine, sandy crumbs. Whisk together the wet ingredients in a 2 cup glass measuring cup, starting with the milk (you can measure it this way!). Slowly pour this mixture into the dry ingredients with your mixer running on low. Mix just until things are combined, scraping the bowl with a spatula at the end to make sure everything gets incorporated.
Bake: Pour batter into your prepared loaf pan and bake for 48 to 56 minutes. The loaf will not be deeply browned, and a toothpick inserted into the center will pull out moist crumbs. Let cool on a wire rack for at least 30-60 minutes before glazing.
Make the Glaze: Whisk together glaze ingredients, adding more powdered sugar to thicken, or more lemon juice (or water) to thin it to desired consistency. Pour over the still warm or cooled loaf. Slice and enjoy immediately!
Serve & Store: Store the cooled lemon loaf in an airtight container at room temperature for 3-4 days.

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