Indulge in a moist, tangy lemon cake bursting with refreshing citrus flavors. This homemade loaf, enriched with unsalted butter, sour cream, and vibrant lemon zest, achieves a perfect balance of rich decadence and bright tang. Every bite delivers a soft, flavorful experience reminiscent of a popular favorite treat truly irresistible.

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I’m excited to share my homemade Lemon Loaf recipe thats become a favorite in my kitchen. I first developed this one when I looked for something akin to the Starbucks Lemon Loaf but with a homemade twist.

This Super Moist Lemon Cake recipe is made by creaming 1 cup unsalted butter with 2 cups granulated sugar until the mixture gets light and fluffy. I then beat in 4 large eggs at room temperature, and added 1/2 cup sour cream with 1/4 cup whole milk for extra moisture.

In a separate bowl, I mixed together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Next, I stirred in the zest of 2 lemons and 1/4 cup fresh lemon juice to achieve that tangy flavor.

I found that using these exact measures gives a real Lemon Loaf With Real Lemons feel. Its a pretty neat fit if you like Hope Cake, Breakfast Pound Cake recipes or a simple lemon lb cake.

Enjoy!

Why I Like this Recipe

I really love this recipe because the cake always comes out super moist and tender. Every bite has this awesome burst of tangy lemon flavor that just makes my taste buds do a happy dance. I also like how simple it is to whip up everything from scratch, even if i mess up a step or two i always end up with a treat that tastes way better than anything storebought. And honestly, it kinda reminds me of that Starbucks Lemon Loaf but with a homemade twist that makes it feel special every time i bake it.

Ingredients

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Unsalted butter adds rich flavor and moisture to the loaf making it soft.
Granulated sugar provides sweetness and helps maintain tender crumb in every bite.
Large eggs help bind ingredients and significantly contribute to the structure.
Sour cream adds tangy moisture and tenderness while keeping the loaf light.
Fresh lemon juice and zest deliver zingy flavor and brighten the overall taste.
Whole milk enriches the loaf with extra moisture and softer crumb texture.
All purpose flour ensures structure and balance making every slice perfectly soft.
Baking powder gives lift while salt heightens the flavor of ingredients.

Ingredient Quantities

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

1/2 cup sour cream, at room temperature

1/4 cup whole milk, at room temperature

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Zest of 2 lemons

1/4 cup fresh lemon juice

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.

2. In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.

3. Add eggs a few at a time, making sure each one is well mixed before adding the next.

4. Stir in the sour cream and whole milk making sure it’s all combined.

5. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

6. Gradually add the dry ingredients into the butter mixture, stirring just until it’s incorporated.

7. Mix in the zest of 2 lemons and 1/4 cup of fresh lemon juice into the batter.

8. Pour the batter into your prepared loaf pan and smooth the top with a spatula.

9. Bake for about 55-65 minutes or until a toothpick inserted in the center comes out clean.

10. Let the loaf cool in the pan for about 10 minutes, then remove it to a wire rack to cool completely before slicing.

Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Large bowl for creaming the butter and sugar
4. Second bowl for sifting the dry ingredients
5. Mixer or whisk
6. Measuring cups and spoons
7. Lemon zester
8. Spatula
9. Toothpick
10. Cooling wire rack

FAQ

Q: Can I replace unsalted butter with salted butter?

A: Sure, you can, but you might want to reduce the added salt a bit since salted butter will bring extra saltiness.

Q: Why do we use eggs at room temperature?

A: Using room temperature eggs helps the batter mix more evenly and gives a better texture to the loaf.

Q: Can I use lemon extract instead of fresh lemon juice and zest?

A: You can, but it wont deliver the same burst of fresh flavor that real lemon juice and zest bring to the recipe.

Q: How do I know when the loaf is done baking?

A: Just stick a toothpick in the center. If it comes out clean or with a few moist crumbs then its done.

Q: Can I freeze leftovers?

A: Yes, you can freeze slices in an airtight container for later. Just make sure to let them come to room temperature before serving.

Lemon Loaf Recipe Substitutions and Variations

Unsalted butter – You can use an equal amount of margarine or even coconut oil. Just keep in mind that coconut oil can add a bit of a coconut flavor to your loaf.
Sour cream – If you’re in a pinch, plain Greek yogurt works pretty well as a substitute, though it might be a bit thicker so stir it enough into the mix.
Whole milk – You may swap whole milk with buttermilk or even almond milk. Buttermilk will make the loaf a tad tangier while almond milk is a lighter replacement.
All-purpose flour – In a pinch, you can mix half whole wheat flour with half all-purpose flour if you want a healthier twist. Just be aware that it can make the texture a little denser.

Pro Tips

1. Make sure all your wet ingredients are really at room temperature (especially eggs and sour cream) ’cause that helps the batter mix smoother and avoids lumps, which can mess up the texture.
2. Don’t overmix once you add in your flour. Once the dry ingredients are in, mix just enough to combine. Overmixing will make your loaf kind of dense and heavy.
3. Use a good quality mixer to beat the butter and sugar until it’s light, it can really help get that perfect fluffy texture so your loaf turns out light instead of heavy.
4. Keep an eye on the oven time – start checking your loaf a few minutes before the 55 minute mark. Ovens can be off sometimes and you don’t wanna overbake it which makes the loaf dry.