I am so in love with this cake, it is the Best Ever Lemon Loaf Recipe I have ever baked. Yes, I know it’s sounds odd, bragging about my own recipe.
Best Ever Lemon Loaf Recipe
But I have baked a Lemon Loaf before and it wasn’t even close to this recipe. Aren’t we all looking for that moist, light cake….well this is one of those.
To be absolutely sure I have tested this recipe again and found the need to update it. Nothing major, just a little change in the method.
I have been trying to be good but “oh my goodness” I could not resist this cake, one because I love lemons so much and two because it was that delicious.
You don’t have to believe everything I say but do try the recipe and see for yourself. And if it turns out as great as I say then you can thank me.
I love the tangy taste of lemons in a cake, this one has just the right amount. The sour cream makes this cake light and moist.
The lovely texture for this cake also comes from beating the eggs and sugar for 5 minutes. Do not skip this step. Trust me it works.
You add the eggs and sugar to a bowl and beat until it triples in volume. I also use melted butter which I only add right at the end of the process.
I drizzled a lemon glaze on top of the cake but you don’t have to add more lemon if you don’t want to. You can add milk instead of lemon juice to the glaze if you prefer.
If it’s lemon cake I really want to taste the lemon so it’s why I went all the way with lemons. I don’t regret it though, this is the Best Ever Lemon Loaf Recipe and a keeper for me.
Firstly you have to make sure your butter, eggs and sour cream is at room temperature. Take your stuff out the fridge at least an hour before you start baking.
When you start the baking process ensure you have all your ingredients at the ready. You don’t want to leave your mixture lying around whilst you start gathering your other ingredients.
If you leave the egg and sugar mixture lying around the bubbles will deflate. Beating the eggs and sugar for 5 minutes is to create air.
Previously I suggested adding little bits of the flour and liquid to make the batter. Now I say dump it all in together. That way there is no chance of over mixing the batter.
I think it’s exactly what I did the very first time I baked this lemon loaf. But somewhere along the line I probably forgot that I did that.
Trust me on this as I have tried this recipe at least a dozen times to make sure adding the flour, sour cream and butter all together actually works. Doing it this way gave me the best textured cake.
Adding the flour, sour cream and butter little bits at a time definitely allows over mixing. No matter what the experts say that didn’t work for me.
It took me a dozen attempts before I finally got this loaf exactly where I want it. Just so I will never forget again I immediately updated my recipe.
Use fresh baking powder. Sometimes baking powder that’s lying too long in your pantry is more than likely stale.
You can test freshness by adding 1/2 teaspoon to a bowl and pour over boiling water. If it doesn’t bubble immediately then it doesn’t work anymore.
When grating the lemon rind be careful not to get the white bits of the lemon. That does create a bitter taste.
Please also grease your loaf pan well. I grease my pan with a thick layer of room temperature butter, I almost lather the pan with butter.
Alternatively you can place a piece of baking paper in the middle of the pan with some overlapping out of the pan. This makes it easy to remove the lemon loaf when baked.
Hope you love this recipe as much as I do. If you’re looking for a vegan version of this recipe why not try this one from the Cheeky Chickpea.
More Cake Recipes to try:
Best Ever Lemon Loaf Recipe
- 125 gram/1/2 cup butter melted
- 3 large eggs
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1&1/2 cup cake wheat flour
- 2 tspn baking powder
- 1/2 cup sour cream
- 1/2 cup icing sugar
- 1 tbsp lemon juice
- Preheat oven to 180 degrees Celsius. Grease a loaf pan with butter and line the bottom of the pan with parchment paper
- Mix the flour and baking powder and set aside
- In a large bowl beat the eggs and sugar together, using an electric hand mixer, for 4 minutes until it's light in color and doubles in volume
- Mix in the lemon zest and juice
- Add the flour, baking powder, sour cream and butter to egg mixture. Using the electric mixer mix until just combined. It should only take a few seconds. Do not be tempted to over mix.
- Pour the batter into the loaf pan, tap it on a flat surface a couple of times, to release any air bubbles. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely before turning it onto a cooling rack
- Mix the icing sugar and glaze together using a whisk
- Drizzle over the cool cake
- I have tested this recipe about a dozen times before updating it again. The best method was when I added the flour, sour cream and butter together and gave it a quick mix. This resulted in a light, soft and moist lemon loaf
- If you prefer more glaze you can double the amount of icing sugar and lemon juice
- The granulated sugar can be substituted with castor sugar