Lemon Loaf Cake

Can you see that yummy glaze on top?

If you need something refreshing to get your spring started off on the right foot...make lemonade THIS CAKE! I have made this a few times and it's always a hit!  Last week I took it to my Bible Study and the girls really liked it; my coworkers enjoyed the leftovers :) If you adore lemon-flavored goodies like I do then you will love this lemon infused cake (that has a lemon syrup) and a lemon glaze :) I know it sounds like maybe too much lemon, but it isn't.

These pictures have nothing to do with the lemon cake but they got me excited about spring so I thought I would share them with you.

blooms from my cherry tree :)

Loving Spring

love this picnic basket-a gift from Mom

I made this cake the night before and wrapped foil around my tray and it kept nicely this way so that I could easily transport it to Bible Study:

 

 

 

Lemon Loaf Cake 

Source: Willow Bird Baking

Printable Recipe

Yields: one 8-inch loaf

Cake Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup sour cream
1 1/3 cups sugar, divided
3 eggs
2 teaspoons lemon zest
1/2 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

Glaze Ingredients:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Directions:
Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Line the bottom with parchment paper and butter and flour the entire pan.

Sift the flour, baking powder, and salt together into a medium bowl. In a large bowl, whisk together sour cream, 1 cup of the sugar, eggs, lemon zest, and vanilla. Slowly add the dry ingredients into the wet, whisking to combine (I did this in 2-3 additions). Use a rubber spatula to fold the vegetable oil into the batter until it’s fully incorporated. Pour into the prepared pan and bake for about 50 minutes, or until a cake tester stuck in the center of the loaf comes out clean.

While the cake is baking, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan over medium heat and cook until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before removing it and placing it on a baking rack over a sheet pan. Use a cake tester, or toothpick to carefully pierce holes throughout the cake While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely.   

In a small bowl, combine the confectioners’ sugar and lemon juice, whisking to form a smooth glaze. Pour over the cake.