Lemon Loaf Cake

Lemon Loaf Cake

1 1/2 C. cake flour
1 1/2 C. all-purpose flour
2 t. baking powder
1/4 t. baking soda
1 t.  salt
2 1/4 C. sugar
8 large eggs – room temperature
1/4 C. grated lemon zest (from about 4 lemons)
1/4 C. fresh lemon juice
2 C. unsalted butter – melted and cooled
1/2 C. sour cream – room temp.
2 t. pure vanilla extract

Lemon Glaze (Optional)
2 C. confectioners’ sugar

4 to 6 T. fresh lemon juice

1. Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9x5x3-inch

loaf pans with nonstick cooking spray. Line the bottom with parchment paper and

spray the paper.

2. Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Mix the sugar, eggs, lemon zest, and lemon juice until combined. Add the butter, sour

cream and vanilla and mix until combined. Transfer the mixture to a large bowl.

Sprinkle the flour mixture, one third at a time, folding gently after each addition until

just combined. Do not overmix.

3. Divide the batter evenly between the prepared pans. Bake in the center of the oven

for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and

bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the

loaf comes out clean. Let cool in the pans for 15 minutes.

Lemon Glaze
In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the

lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add

up to another 2 tablespoons lemon juice and whisk again, adding small amounts of

lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the

lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze

harden, about 15 minutes, before serving.