Lemon Sour Cream Loaf Cake Recipes

EASY LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
• Add granulated sugar and lemon zest to the butter and mix until it is well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
• Mix lemon juice, milk and vanilla extract together.
• Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
• Add in sour cream and mix until just combined.
• Grease your bundt cake pan well and pour the batter evenly into the pan.
• Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that's fine). (My oven took exactly 49 minutes.)
• Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
• Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
• Allow the icing to set, about 5 minutes, before serving.
• Enjoy!

LEMON POUND CAKE LOAVES

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

SOUR CREAM LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
• Remove the loaf from the pan and dust with confectioners' sugar.

LEMON LEMON LOAF

Steps:

• MAKE THE LEMON CAKES
• Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
• Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
• Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse 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.
• 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.
• MEANWHILE, MAKE THE LEMON SYRUP
• In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
• Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
• Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
• (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
• IF YOU LIKE, MAKE THE 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.
• The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

LEMON LOAF CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
• In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
• Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
• In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
• In a separate medium bowl, whisk together the flour, baking powder, and salt.
• Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
• Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
• Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
• Transfer to a serving platter, slice, and serve.
• Enjoy!

MOIST LEMON BLUEBERRY LOAF

Steps:

• GET ORGANIZED: Preheat oven temperature to 350F/176.7C. Spray an 8.5 x 4.5 x 2.5 inch loaf pan (21 x 11 x 6 cm) with cooking oil (or grease with butter) and dust with flour. Zest two lemons and set aside.
• COMBINE DRY INGREDIENTS: (except sugar) Whisk together flour, baking powder and salt in large mixing bowl.
• COMBINE WET INGREDIENTS AND SUGAR: In a medium separate bowl, mix together sour cream eggs, sugar, lemon zest, vanilla and oil.
• COMBINE INGREDIENTS FROM BOTH BOWLS: Add wet mixture to dry ingredients and combine with whisk. Gently fold in the blueberries mixed with flour.
• BAKE: Pour batter into greased/floured prepared pan. Bake on middle rack for about 50-70 minutes. Since ovens vary, start checking at 50 minutes. If toothpick or tester inserted into center of loaf comes out clean, it's done. Rest cake for 10 minutes on rack, then remove cake from loaf pan and place it on rack over a pan or cutting board (something to catch any drips).
• MAKE AND ADD LEMON SYRUP (OPTIONAL): For an even moister, more lemony loaf, poke holes in top of cake with tester or toothpick. Pour on lemon syrup to soak in. Let loaf cool on a wire rack.
• MAKE AND ADD GLAZE: Mix together icing sugar and fresh lemon juice in a small bowl. After the loaf cools, drizzle glaze over cake. Sprinkle with lemon zest if desired. Slice and serve.

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 13x9-inch pan with nonstick baking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
• Use an electric mixer to mix in the eggs, sour cream, butter, lemon zest and lemon juice. On low speed, beat for 1 minute, until blended. Scrape the sides and the bottom of the bowl with a rubber spatula. Beat on medium speed for 1 minute.
• Spread the batter evenly into the prepared pan.
• Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack.
• In a medium bowl, whisk together the powdered sugar, sour cream, butter, lemon zest and lemon juice until blended and smooth. Spread the icing over the top of the cooled cake.

LEMON POPPY SEED SOUR CREAM CAKES

Steps:

• In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
• In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan.
• Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
• Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
• Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.

LEMON LOAF CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.
• To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.