Light and Lemony Loaf Cake
Serves 4 | with Tangy Lemon Glaze- Wheat
- Egg
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
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. Ingredients: All-purpose flour (wheat) • 2% Milk (partly skimmed milk, vitamin A palmitate, vitamin D3) (milk) • White sugar • Icing sugar (sugar, corn starch) • Grade A egg • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Lemon • Baking soda • Baking powder.
Ingredients
3 cup
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Lemon
1 cup
White Sugar
(May be present: Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)
2 unit(s)
Egg
(Contains: Egg)
237 mL
Milk
(Contains: Milk)
4 g
Baking Powder
(May be present: Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
12 g
Baking Soda
(May be present: Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
2 unit(s)
Sour Cream
(Contains: Milk)
1 cup
Icing Sugar
(May be present: Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
Not included in your delivery
4 tbsp
Butter*
0.56 tsp
Salt*
¼ cup
Oil*
Nutrition Values
Utensils
Cooking Steps
- Grease the base and sides of a 9x5-inch loaf pan 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.
- Add 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 pan 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.
- Transfer loaf pan to a wire rack and let cool for 10 min. Run a sharp knife around the edges of the pan, 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.
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the lemon flavor mild; consider adding more lemon juice or zest to boost the citrus taste.
- Ease of prep: Easy to make, with one reviewer noting their 7-year-old could prepare it with minimal assistance.
- Suggestions: For a lighter texture, consider using an electric mixer instead of hand-mixing the batter.
- Leftovers: The cake may dry out quickly; store properly to maintain moisture.
- Glaze: The crunchy glaze was praised; try adding extra lemon juice to the glaze for more zing.
