Description
This moist lemon zest loaf cake is topped with a sweet glaze, perfect for any occasion!
Ingredients
Scale
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3 large eggs
- 3/4 cup neutral oil
- 1/2 teaspoon vanilla extract (store-bought or homemade)
- 1 1/2 teaspoons lemon extract
- 1/2 cup sour cream
- 1/4 teaspoon ground turmeric (optional)
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 2/3 cups all-purpose flour
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 1/2 tablespoons lemon juice
Instructions
- Preheat your oven to 350F. Prep a 1 pound loaf pan (8×4-inch) with baking spray and a piece of parchment.
- In a large bowl, pour in the sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together until fragrant.
- Add in the eggs and beat with an electric mixer until pale in color, about 1 minute.
- Add in the neutral oil, vanilla extract, lemon extract, sour cream, turmeric, salt, baking powder, and baking soda. Whisk until smooth.
- Lastly, add in the flour and beat until completely combined, scraping the bottom of the bowl with a spatula.
- Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean.
- While the loaf cools, whisk together the glaze of powdered sugar, heavy cream, and lemon juice in a medium bowl until thick.
- Once cool, pour the glaze on top and spread it with the back of a spoon. Let it set, optionally refrigerating for about 10 minutes to facilitate setting.
- Slice the loaf and enjoy!
Notes
- Ensure the parchment lifts easily from the pan for better presentation.
- Optional: refrigerating the glaze helps it set evenly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg