lemon loaf cake
Lemon is my love language, always has been, always will be. There is something about that bright, citrusy smell that just instantly takes me to warmer days, open windows, and a kitchen that feels like spring. 🍋
ingredients
recipe details coming soon — watch the reel above!
directions
- 1 Preheat oven to 350°F. Line a 1 lb loaf pan with parchment or grease it well.
- 2 In a large bowl, rub the sugar and lemon zest together with your fingers, this infuses the sugar with the lemon flavor.
- 3 Stir in melted butter, then add vanilla and eggs one at a time, mixing well after each.
- 4 Mix in sour cream, milk, and lemon juice until combined.
- 5 Add flour, baking powder, and salt. Stir until smooth — no lumps, but don't overmix!
- 6 Pour into pan and bake 45 min–1 hour, until a knife inserted in the center comes out mostly clean.
- 7 While the loaf cools, whisk all glaze ingredients together. Too thick? Add a teaspoon of milk at a time until it's pourable.
- 8 Pour glaze over the cooled loaf, let it drip down the sides, and let it set before slicing.
watch me make it
see the full recipe come together on instagram
lemon loaf cake
Lemon is my love language, always has been, always will be. There is something about that bright, citrusy smell that just instantly takes me to warmer days, open windows, and a kitchen that feels like spring. 🍋
ingredients
- see full recipe at mamamilliecooks.com
directions
- Preheat oven to 350°F. Line a 1 lb loaf pan with parchment or grease it well.
- In a large bowl, rub the sugar and lemon zest together with your fingers, this infuses the sugar with the lemon flavor.
- Stir in melted butter, then add vanilla and eggs one at a time, mixing well after each.
- Mix in sour cream, milk, and lemon juice until combined.
- Add flour, baking powder, and salt. Stir until smooth — no lumps, but don't overmix!
- Pour into pan and bake 45 min–1 hour, until a knife inserted in the center comes out mostly clean.
- While the loaf cools, whisk all glaze ingredients together. Too thick? Add a teaspoon of milk at a time until it's pourable.
- Pour glaze over the cooled loaf, let it drip down the sides, and let it set before slicing.
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