Name: Lemon Cake Loaf
Prep time: 15 min
Cook time: 79 min
Total time: 94 min
Ingredients: 4 Tablespoons Unsalted Butter; 2-3 Tablespoons Lemon Juice; 1 Tablespoon Lemon Juice; 1½ Cups All Purpose Flour; 8 Tablespoons Unsalted Butter; ½ cup Sour Cream; ¾ teaspoon Baking Powder; 2 teaspoons Lemon Zest; ½ teaspoon Vanilla Extract; 1 teaspoon Vanilla Extract; 1 Cup Granulated Sugar; ¾ teaspoon Salt; ½ Cup Granulated Sugar; 1 Large Egg; 1 & ½ Cups Powdered Sugar; ½ Cup All Purpose Flour; 2 teaspoons Lemon Zest

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

Lemon Cake Loaf is so easy to make, and packed full of sweet and tart lemon flavor!  The simple crumb topping and lemon glaze send this cake over the top!

Milk

Eggs

Wheat

Gluten Free

Lactose Free

Vegetarian

Butter & Margarine

gram

unsalted butter

Juice

milliliter

lemon juice

Flour & Meal

all purpose flour

Creams & Creamers

sour cream

Rising Agents

baking powder

Fresh Fruit

lemon

Extracts

vanilla extract

Sugars & Sweeteners

sugar

Seasonings

salt

eggs

powdered sugar

Trans fatty acids

Lactose

Carbohydrates

Vitamin D

Vitamins

Riboflavin (B2)

Selenium

Minerals

Manganese

Beta-cryptoxanthin

Cholesterol

Pantothenic acid (B5)

Niacin (B3)

Phosphorus

Protein

Vitamin A

Beta-carotene

Dietary Folate Equivalents

Vitamin C

Dietary Fiber

Vitamin K

Folic Acid (B9)

Copper

Zinc

Sodium

Potassium

Iron

Calcium

Sugar

Calories

Water

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin B6

Thiamin (B1)

Magnesium

Lutein+zeaxanthin

Choline

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The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Lemon Cake Loaf

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