I made this lemon loaf cake purely as an experiment. Wow did it come through! It's sweet, yet retains that delicious tart lemon zing and flavor.
Ingredients
- butter: 0.5 cup
- white sugar: 0.5 cup
- eggs: 2 piece
- sour cream: 0.5 cup
- vanilla extract: 1 tsp
- freshly grated lemon zest: 1 tsp (to taste)
- ½ cups all-purpose flour: 1 piece
- cornstarch: 0.25 cup
- salt: 0.5 tsp
- baking soda: 0.5 tsp
- confectioners' sugar: 2 cups
- lemon juice: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
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Beat butter and sugar with an electric mixer in a large bowl until lighter in color and fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream, vanilla, and lemon zest; beat for 2 minutes. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Add flour mixture to butter mixture, beating until just incorporated. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool.
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To make glaze: Whisk confectioners' sugar and lemon juice together in a medium bowl until smooth. Place cooled cake on a serving plate and pour glaze over entire cake; allow glaze to dry before serving.
