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lemon cake
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Lemon Cake Loaf

Lemon Cake Loaf is so easy to make, and packed full of sweet and tart lemon flavor!  The simple crumb topping and lemon glaze send this cake over the top!
 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 19 minutes
Total Time 1 hour 34 minutes
Servings 12 Slices
Author Nichole

Ingredients

FOR THE CAKE:

  • 8 Tablespoons Unsalted Butter Softened to room temperature
  • 1 Cup Granulated Sugar
  • 1 Large Egg
  • 2 teaspoons Lemon Zest
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Lemon Juice fresh squeezed
  • Cups All Purpose Flour
  • ¾ teaspoon Baking Powder
  • ¾ teaspoon Salt
  • ½ cup Sour Cream

FOR THE CRUMB TOPPING:

  • 4 Tablespoons Unsalted Butter Cold, Diced Small
  • ½ Cup All Purpose Flour
  • ½ Cup Granulated Sugar
  • 2 teaspoons Lemon Zest

FOR THE LEMON GLAZE:

  • 1 & ½ Cups Powdered Sugar
  • ½ teaspoon Vanilla Extract
  • 2-3 Tablespoons Lemon Juice fresh squeezed

Instructions

FOR THE CAKE:

  • Preheat the oven to 350°F. Spray a 9 inch loaf pan with baking spray, set aside. In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, cream the butter and sugar. Start on low speed until incorporated, set to medium speed and mix for 2-3 minutes until light and fluffy. The mixture will be a light color. Add in the egg, lemon zest, vanilla, and lemon juice, stir to combine, scrape down the sides as needed.
  • In a small bowl whisk together the flour, baking powder, and salt. Add half of the flour mixture to the bowl and stir in to combine. Add in half of the sour cream, stir in to combine. Repeat with the remaining flour, then sour cream. Scrape down the sides then mix again for about 15 seconds so everything is combined.
  • Pour into the prepared loaf pan and spread out the top evenly.

FOR THE CRUMB TOPPING:

  • Place everything into a medium sized bowl. Using your fingers, roll the butter with the other ingredients through your fingertips over and over until the mixture resembles wet sand with some larger pieces running through it.
  • Pour this over the cake batter, use everything! Bake for 60-70 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, invert the pan and let the cake cool completely on a wire rack.

FOR THE GLAZE:

  • Place all of the ingredients into a small bowl and whisk to combine. Drizzle over the whole cake or slice the cake and drizzle the glaze over the slices.