Is it cold, rainy, kinda icy where you are too? Even if it’s not, this cake will literally brighten your spirits. The lemon flavor in this dessert is out of this world. The cake is literally perfect. Every time I look at this recipe I think, ugh, I want to make this, but I don’t really have a lot of time, there are a lot of steps…. blah blah. Do not let that change your decision to make this cake. It’s so easy to put together and you will not regret that decision. This became dessert for a few nights and they were literally the best few nights. It’s also the perfect addition to a nice little cup of coffee. I have to be honest, I’m not always a big lemon fan. Often lemon desserts just don’t rise to the top of my list, but this lemon loaf is the bees knees. I’m smitten, what can I say?
For the Cake
- 3/4 cup cake flour
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup plus 2 tbsp sugar
- 4 large eggs
- 2 tbsp. grated lemon zest
- 2 tbsp. freshly squeezed lemon juice
- 1 cup unsalted butter melted and cooled
- 1/4 cup sour cream
- 1 tsp. vanilla
For the Syrup
For the Glaze
- To make the cake, preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
- In a medium bowl, combine the flours, baking soda, baking powder and salt. Whisk together and set aside. In the bowl of a standing mixer, combine the sugar, eggs, lemon zest and lemon juice. With the mixer on low speed, stream in the melted butter.
- Add half of the dry ingredients to the mixing bowl and mix just until combined. Add in the sour cream and vanilla and mix in. Add the remaining dry ingredients and mix until just combined.
- Transfer the batter to the prepared loaf pan. Bake for 20 minutes and reduce the heat to 325 degrees. Bake for an additional 30-35 minutes or until a knife inserted into the center of the loaf comes out clean. *Note the original recipe has you rotate the pan after the first 20 minutes of baking. I forgot to do this and mine turned out perfect.
- Remove the cake from the oven and let it sit for 20 minutes or so. Prepare the syrup. To do this, combine the sugar and lemon juice in a small saucepan. Cook over medium heat just until the sugar is dissolved. Remove from the heat and set aside.
- Remove the loaf from the pan and set on a wire rack set over a baking sheet. Using a skewer poke holes into the top of the cake. Pour the warm lemon syrup over the top, slowly. Let the cake sit until completely cooled.
- To make the glaze, place the confectioners' sugar and lemon juice in a bowl and whisk together. Drizzle the glaze over the top and let it sit until the glaze sets.
This recipe is from Annie’s Eats.