Light and Lemony Loaf Cake
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Light and Lemony Loaf Cake

Light and Lemony Loaf Cake

Serves 4 | with Tangy Lemon Glaze

This moist and light lemon loaf cake will help shake off any residual winter blues with its soft and tangy crumb and delicious citrus glaze.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 15 minutes
Cooking Time


/ serving 4 people

2 cup

All-Purpose Flour

(Contains Wheat)

1 unit


1 cup

White Sugar

2 unit


(Contains Egg)

237 mL


(Contains Milk)

1 tsp

Baking Powder

¼ tsp

Baking Soda

6 tbsp

Sour Cream

(Contains Milk)

1 cup

Icing Sugar

Not included in your delivery

0.56 tsp


¼ cup


4 tbsp


(Contains Milk)


Nutrition Values

Calories890 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate134 g
Sugar86 g
Dietary Fiber2 g
Protein14 g
Cholesterol140 mg
Sodium640 mg
Trans Fat1 g
Potassium225 mg
Calcium150 mg
Iron3.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Parchment Paper
Measuring Cups
Measuring Spoons
Medium Bowl


Prep tin and start cake batter

Before starting, preheat the oven to 350ºF. Wash and dry all produce.Gather all required baking tools. Grease the base and sides of a 9x5-inch loaf tin with butter, then line the base and sides with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)Zest, then juice half the lemon.Melt 4 tbsp butter in the microwave.Combine sugar and lemon zest in a large bowl. Rub together sugar and zest using your fingertips until mixture is fragrant. Add eggs, then whisk until smooth and sugar is dissolved, 1-2 min. Add melted butter, 1/4 cup oil, sour cream and 1/2 cup milk, then whisk until smooth.

Finish cake batter and bake cake

Sift 2 cups flour, baking powder, 1/4 tsp baking soda and 1/2 tsp salt into a medium bowl, then whisk to combine. Gently stir flour mixture into egg mixture until combined and no floury streaks remain. Transfer cake batter to the prepared loaf tin and bake in the middle of the oven until cake is golden and a knife inserted into the centre of the cake comes out with only a few moist crumbs, 50-60 min.

Cool cake and make lemon glaze

Transfer loaf tin to a wire rack and let cool for 10 min. Run a sharp knife around the edges of the tin, then remove by pulling on the parchment paper.Prick the top of the cake all over with a skewer or fork, then squeeze remaining lemon over cake. Allow cake to cool completely on a wire rack. (TIP: You can place cake in the fridge for 10-15 min to help speed up the cooling!)While cake cools, combine icing sugar, 1 tbsp lemon juice, 2 tsp milk and a pinch of salt together in another medium bowl. Whisk until smooth.

Finish and serve

Pour lemon glaze over top of cooled loaf cake, then spread it using a spatula or the back of a spoon. Cut into slices and enjoy right away or allow glaze to set at room temperature before slicing.

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