Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter (softened)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream (or Greek yogurt)

Zest of 1 lemon

1/4 cup fresh lemon juice

1 cup powdered sugar (for glaze)

2–3 tablespoons fresh lemon juice (for glaze)

Zest of 1 lemon (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.

Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined to avoid overmixing.

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

Step 7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.

Step 8: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 9: In a small bowl, whisk together the powdered sugar and lemon juice until smooth for the glaze. Adjust the consistency with more lemon juice or powdered sugar as needed.

Step 10: Once the cake is completely cool, drizzle the lemon glaze over the top and optionally sprinkle with additional lemon zest for garnish.

Step 11: Slice and serve.

Tips & Variations

Use Greek yogurt instead of sour cream for a slightly tangier flavor and lighter texture.

If fresh lemons aren’t available, bottled lemon juice can be used, but fresh zest is recommended for the best flavor.

For a more intense lemon flavor, add a teaspoon of lemon extract to the batter.

To make a dairy-free version, substitute butter with a plant-based alternative and use coconut yogurt instead of sour cream.

Storage

Store the lemon glazed loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week, allowing it to come to room temperature before serving. Leftover glaze can be refrigerated separately and refreshed with a little lemon juice before use.

FAQs

Can I use a different pan size to bake this cake?

A 9×5-inch loaf pan is ideal for this recipe. Using a different size may affect baking time and cake thickness. If using a larger or smaller pan, keep an eye on the cake and test for doneness with a toothpick.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs but no wet batter. If it’s not done, continue baking and check every 5 minutes.