A Simple Lemon Loaf Cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and reduces saturated fat.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Grease a 9 inch by 5 inch loaf pan with butter and flour or spray with baking spray.

Preheat the oven to 350°F (175°C).

In a mixing bowl, beat 3 large room temperature eggs with a wire whisk until well combined.

Add 1 cup of granulated sugar to the eggs and beat until mixed.

Add 1 cup of full fat sour cream to the mixture and beat until combined.

Add 1/2 cup of safflower oil and whisk until incorporated.

Add the zest from 1 lemon and 2 tablespoons of pure lemon extract, whisking to combine.

Switch to a spatula and add 1.5 cups of self-rising flour, mixing until just combined (the batter will have some lumps).

Pour the batter into the prepared loaf pan.

Bake in the preheated oven for 50 to 55 minutes, covering with aluminum foil during the last 10 minutes if the top is browning too much.

Check for doneness by inserting a toothpick into the center; it should come out clean.

Let the cake cool in the pan for about an hour on a wire rack before unmolding.

To make the glaze, combine 1 cup of confectioners sugar with the juice of half a lemon, whisking until the desired consistency is reached (add more lemon juice if too thick).

Pour the glaze over the cooled cake and let it set for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens