Prep Time: 15 minutes | Cook Time: 1 hour 10 minutes | Servings: 12
📝 Ingredients
| Component | Item | Quantity | Notes |
| Dry Ingredients | All-Purpose Flour | 2 cups | Forms the cake base. |
| Baking Powder | 1 tablespoon | For rise. | |
| Salt | 1/2 teaspoon | Enhances flavor. | |
| Wet Ingredients | Granulated Sugar | $1 \frac{1}{2}$ cups | |
| Unsalted Butter, softened | $1/2$ cup (1 stick) | ||
| Butter-Flavored Shortening | $1/4$ cup | Creates a tender texture. | |
| Eggs | 3 | Bind ingredients. | |
| Lemon Extract | 2 teaspoons | Bright, citrusy flavor. | |
| Vanilla Extract | 1 teaspoon | Adds warmth. | |
| Lemon Zest | 2 teaspoons | Use fresh lemons for intensity. | |
| Sour Cream | $1/4$ cup | Keeps cake moist. | |
| Whole Milk | $3/4$ cup | ||
| Lemon Juice | $1/4$ cup | Adds tang. | |
| Yellow Food Coloring | 8-10 drops | Optional, for vibrant color. | |
| Lemon Glaze | Powdered Sugar | 1 cup | |
| Unsalted Butter, melted | 2 tablespoons | Adds richness. | |
| Vanilla Extract | $1/4 – 1/2$ teaspoon | ||
| Lemon Juice | 1-2 tablespoons | For a fresh, zesty finish. | |
| Lemon Zest | For garnish | Adds visual appeal and flavor. |
👩🍳 Instructions
1. Prepare the Oven and Pan
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Preheat: Set your oven to $325^\circ\text{F}$.
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Prep Pan: Grease and flour a $9 \times 5$-inch loaf pan. Set aside.
2. Combine Dry Ingredients
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In a large mixing bowl, whisk together the flour, baking powder, and salt. Set the mixture aside.
3. Cream Fats and Sugar
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In a separate large bowl, cream the granulated sugar with the softened butter and butter-flavored shortening until the mixture is light and fluffy.
4. Add Wet Ingredients
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Incorporate Eggs: Add the eggs one at a time, mixing well after each addition until fully combined.
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Add Flavorings: Stir in the lemon extract, vanilla extract, lemon zest, and sour cream until they are well combined.
5. Mix Batter
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Alternate Wet and Dry: Gradually add the dry ingredients (flour mixture) to the wet mixture, alternating with the lemon juice and whole milk.
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Tip: Start and end with the dry ingredients.
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Mix until the batter is fluffy and smooth, ensuring there are no streaks of flour remaining.
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(Optional) Mix in the yellow food coloring on low speed until you achieve your preferred shade.
6. Bake the Loaf
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Fill Pan: Spoon the batter into the prepared loaf pan. Gently tap the pan on the counter to release air bubbles and level the surface.
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Bake: Bake for 1 hour and 10 minutes. Start checking for doneness at the 1-hour mark (especially if using a glass pan).
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Cool: Remove the cake from the oven and let it cool completely in the pan.
7. Prepare and Glaze
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Make Glaze: In a medium bowl, mix the powdered sugar, melted butter, vanilla extract, and lemon juice until the mixture is smooth. Add a touch of water if needed to achieve a silky, drizzle-ready consistency.
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Decorate: Once the cake has cooled completely, drizzle the glaze evenly over the top. Garnish with fresh lemon zest.
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Set and Serve: Allow the glaze to harden before slicing and enjoying your perfectly moist lemon loaf cake!