Lemon Loaf Cake
Lemon is such a great flavor for the warmer months. If you're looking for an easy, delicious cake recipe then you'll want to try this Lemon Loaf Cake
Equipment
- loaf pan
- microplane
- hand mixer or stand mixer
Ingredients
Cake
- 1 cup sour cream at room temp
- 3 large eggs at room temp
- 1 cup sugar
- 1/2 cup coconut oil melted and cooled a bit
- 2 tsp lemon zest freshly zested
- 1/2 tsp lemon extract
- 1 1/2 cup cake flour
- 2 tsp baking powder
- 1/2 tsp salt
Lemon Syrup
- 1/3 cup sugar
- 1/4 cup lemon juice fresh squeezed
- 1/4 cup water
Instructions
- Preheat your oven to 350°F. Spray your loaf pan with non-stick cooking spray and set aside.
- Using a hand mixer or stand mixer, whisk together in a large bowl the sour cream, eggs, sugar, coconut oil, lemon zest and lemon extract. Set aside.
- In a separate medium-sized bowl, mix together the cake flour, baking powder and salt. Once you have done this, slowly mix the dry ingredients into the wet ingredients. Add a little at a time and mix together with the hand mixer until everything is just combined. Do not over mix. The batter may be slightly lumpy.
- Pour your lemon loaf cake batter into the greased loaf pan. Bake for 50 minutes, or until an inserted toothpick comes out clean.
- While the lemon loaf cake is baking, you will want to make your syrup. Mix the sugar, water and fresh squeezed lemon juice together in a glass microwaveable safe measuring cup. Microwave on high for 2-3 minutes, stopping it to stir about every 30 seconds. It will boil a bit. You will know the syrup is ready when the sugar is dissolved, and the syrup is a cohesive mixture.
- Once the cake is done and has cooled for 10 minutes, poke the cake in several places with a wooden skewer. Do not poke all the way through to the bottom.
- Leaving the lemon loaf cake in the pan, pour the lemon syrup evenly over the loaf. It will soak into the loaf cake via the small holes that you just made. Let it sit and cool completely in the pan.
- Once the cake has completely cooled, slice it up and serve. Enjoy!
Notes
- You can substitute Greek Yogurt, Plain, for the sour cream.
- Vegetable Oil can be substituted for the coconut oil.
- I have not made this with all-purpose flour, but I imagine you could make it with that if needed. Substitute the same amount of all-purpose flour for the cake flour.
- If you want a stronger lemon syrup, use 1/2 cup of lemon juice instead of 1/4 lemon juice, 1/4 cup water. My daughter didn't want it to be too lemony, but go for it! I have made it both ways and it will still taste good.