Lemon Dessert Recipe ‹ Lemon Loaf Cake

I made this cake purely as an experiment. Wow did it come through! I had been craving a lemon-flavored something for a while and this completely satisfied it. It's sweet, yet retains that delicious tart lemon zing and flavor. My dad loved it.

Ingredients

• ½ cup butter
• ½ cup white sugar
• 2 eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated lemon peel
• 1 ½ cups all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon salt
• ½ teaspoon baking soda
• 3 tablespoons lemon juice
• 2 cups confectioners' sugar

Cooking Directions

1. Preheat an oven to 325 degrees F (165 degrees C).
2. 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.
3. 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.
4. 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.

Nutrition Facts

• calories337.7
• carbohydrateContent53.2 g
• cholesterolContent62.2 mg
• fatContent12.7 g
• fiberContent0.6 g
• proteinContent3.5 g
• saturatedFatContent7.6 g
• sodiumContent264 mg
• sugarContent34.9 g