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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt To start, the dry ingredients are the base of our lemon loaf. All-purpose flour creates the structure. Baking powder and baking soda help it rise. Salt enhances the flavor. Whisk these together to combine them well before moving on. - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream Next, we mix the wet ingredients. Softened butter adds richness and moisture. Granulated sugar sweetens the loaf. The eggs bind it all together. Vanilla extract adds warmth, and sour cream gives it a tender crumb. Cream these ingredients until they are light and fluffy. - Zest of 2 lemons - ¼ cup fresh lemon juice - 1 cup powdered sugar (for glaze) - 2 tablespoons fresh lemon juice (for glaze) Now for the flavor enhancers! Fresh lemon zest and juice bring bright, zesty flavors. The glaze, made of powdered sugar and lemon juice, adds a sweet finish. This combination elevates the lemon loaf, making it extra special. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This ensures the loaf bakes evenly. Next, grab a 9x5-inch loaf pan. Grease it well and dust it with flour. This will help your loaf come out easily later. Now, in a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mix these until well combined, then set them aside. In a large mixing bowl, cream ½ cup of softened butter with 1 cup of granulated sugar. Use a hand mixer or stand mixer to blend them until light and fluffy. This should take about 3-4 minutes. Next, add 2 large eggs, one at a time. Mix well after each egg. Then, add 1 teaspoon of vanilla extract, mixing until smooth. Now, add ½ cup of sour cream. This makes your loaf moist and rich. Mix until everything is well combined. Gradually add the dry mixture to the wet mixture. Alternate this with ¼ cup of fresh lemon juice. Be careful not to overmix; we want a tender loaf. Once combined, gently fold in the zest of 2 lemons. This adds a bright flavor and a nice touch. Now, pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake. Place the loaf pan in the preheated oven. Bake for 50-55 minutes. Check if the loaf is done by inserting a toothpick into the center. If it comes out clean, it’s ready! Once baked, allow the loaf to cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This helps prevent sogginess and keeps the texture just right. To get the best texture, avoid overmixing your batter. Overmixing can lead to a dense loaf. Mix just until the ingredients come together. Use soft butter and room temperature eggs. This helps the butter mix in well and adds air. This air makes your loaf light and fluffy. To enhance the lemon flavor, use fresh lemon juice and zest. The zest adds a bright, zesty aroma. Fresh juice makes the cake tangy and fresh. You can also try adding a bit of lemon extract for an extra kick. For toppings, consider adding a sprinkle of poppy seeds or a few berries on top. They add a nice contrast to the lemon. You can also top your loaf with toasted coconut for a tropical twist. For a decorative serve, slice the loaf and arrange it on a lovely platter. This makes it inviting. Garnish with thin lemon slices and mint sprigs. This adds color and freshness. You can also drizzle extra glaze over the top for a beautiful finish. Pro Tips Use Room Temperature Ingredients: Bringing butter, eggs, and sour cream to room temperature ensures better mixing and a smoother batter, resulting in a more tender cake. Check for Doneness: Different ovens may vary in temperature. To ensure your cake is perfectly baked, start checking for doneness a few minutes before the recommended time by inserting a toothpick into the center. Enhance the Lemon Flavor: For an extra punch of citrus, consider adding a teaspoon of lemon extract along with the lemon juice and zest. Cool Completely Before Glazing: Make sure your cake is completely cool before adding the glaze to prevent it from melting and sliding off, ensuring a beautiful finish. {{image_2}} You can make this lemon loaf even more exciting! One fun way is to add poppy seeds. Poppy seeds give the loaf a nice crunch. Just add about two tablespoons to the batter. You’ll enjoy a lovely texture in each bite. Another option is to incorporate berries or nuts. Blueberries or raspberries work well and add a burst of flavor. Chop some nuts, like almonds or walnuts, to sprinkle in. This change gives the loaf a new twist that you’ll love. If you need a gluten-free loaf, swap all-purpose flour for almond flour or a gluten-free blend. This change keeps the taste great while making it safe for those with gluten sensitivity. Just make sure the gluten-free flour has xanthum gum for the best texture. For vegan options, you can replace butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. This creates a great binding agent for your loaf. Want to switch up the glaze? You can use other citrus juices, like orange or lime juice, for a different flavor. Just mix them with powdered sugar until you reach your desired sweetness. You can also make a lemon glaze by adding more lemon juice. Or, if you're feeling adventurous, try a chocolate glaze. Melt some chocolate and mix it with a tiny bit of butter. This rich glaze adds a fun twist to the classic lemon loaf. To keep your lemon loaf fresh, store it in an airtight container. This helps trap moisture and flavor. Make sure to place it in a cool, dry spot. Avoid areas with direct sunlight or heat. A kitchen counter or pantry works well. The loaf stays tasty for up to three days this way. If you want to save some lemon loaf for later, freezing is a great option. First, let it cool completely. Then wrap it tightly in plastic wrap. After that, place it in a freezer bag. This helps prevent freezer burn. To thaw, simply move it to the fridge overnight. You can also leave it at room temperature for about two hours. When stored properly, the lemon loaf lasts about one week. Signs of spoilage include a change in color or a sour smell. If you see any mold, throw it away right away. Fresh lemon loaf should feel soft and moist. Enjoy your sweet treat while it’s at its best! You can use plain yogurt as a good sour cream substitute. It has a similar taste and texture. If you prefer a non-dairy option, try coconut yogurt or almond yogurt. Both work well in this recipe. You can also use buttermilk, which adds a nice tang. To keep the lemon loaf moist, use room temperature ingredients. This helps them blend better. Adding an extra tablespoon of lemon juice can also add moisture. Be careful not to overmix the batter. This can make your loaf dry. Let the loaf cool completely before slicing, as it firms up nicely. Yes! If you want mini loaves, divide the batter into smaller pans. Bake for about 30 minutes. For muffins, fill each cup about two-thirds full. Bake them for around 20-25 minutes. Always check with a toothpick to see if they are done. You can make this lemon loaf without eggs by using substitutes. Mashed banana or unsweetened applesauce works well. Use 1/4 cup for each egg you replace. You can also use flaxseed meal mixed with water. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. This lemon loaf recipe is straightforward and fun to make. Use fresh ingredients for the best flavor. Remember to follow each step closely to get perfect results. You can tweak the recipe to fit your taste or dietary needs. Store it well to enjoy it longer. Whether you serve it at a party or keep it for yourself, this lemon loaf is sure to impress. Get ready to enjoy your delicious creation!

Zesty Lemon Bliss Cake

A delightful lemon-flavored cake that is moist and topped with a tangy lemon glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream
  • 2 lemons zest
  • 0.25 cups fresh lemon juice
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  • Mix in the sour cream until fully incorporated.
  • Gradually add the dry ingredients to the mixture, alternating with the lemon juice, until just combined. Be careful not to overmix.
  • Gently fold in the lemon zest for an added zing of flavor.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice in a bowl until smooth.
  • Once the loaf is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Notes

Slice the loaf and arrange it on a decorative platter. Garnish with thin slices of lemon and sprigs of fresh mint for an appealing look.
Keyword baking, dessert, lemon cake