This recipe delivers a remarkably tender and flavorful lemon loaf cake, guaranteed to satisfy any citrus craving. The secret? A carefully balanced combination of butter, oil, and sour cream that ensures a perfectly moist crumb, combined with a generous infusion of fresh lemon zest, juice, and optional extract for an unforgettable flavor experience.
Зміст
Why This Recipe Stands Out
Many lemon loaf cakes can turn out dry or bland, but this one doesn’t fall into that trap. The use of both butter and oil prevents dryness, while the sour cream contributes to a melt-in-your-mouth texture. The vibrant lemon flavor is achieved through multiple layers of citrus – zest, juice, and a touch of extract if desired – making each bite burst with brightness.
Key Ingredients and Their Role
The success of this recipe hinges on a few key components:
- Lemons: Two medium lemons provide both zest and juice for maximum flavor. A Microplane grater is ideal for extracting the zest, and a citrus juicer makes quick work of squeezing the juice.
- Lemon Extract: While optional, lemon extract intensifies the citrus notes, especially welcome during colder months when fresh lemons might not be at their peak.
- Sour Cream: Full-fat sour cream (or Greek yogurt) is critical for tenderness. Using room-temperature dairy ensures a smooth batter and prevents curdling. Avoid low-fat options, as they can compromise texture.
- Butter & Oil Blend: The combination of unsalted butter (for flavor) and neutral oil (for moisture) creates the best of both worlds. Using only butter can lead to dryness, while oil alone lacks depth.
Step-by-Step Baking Guide
- Combine Wet Ingredients: Whisk together room-temperature sour cream, melted (and cooled) unsalted butter, neutral oil, and salt in a large bowl until smooth.
- Infuse with Lemon: Rub granulated sugar with finely grated lemon zest using your fingertips to release the essential oils. This step maximizes the lemon aroma and flavor distribution. Add this mixture to the wet ingredients.
- Add Eggs & Lemon Juice: Whisk in room-temperature eggs, lemon juice, and optional lemon extract until fully combined.
- Incorporate Dry Ingredients: Whisk flour, baking powder, and baking soda together in a separate bowl to ensure even leavening. Gently stir into the wet ingredients until just combined, avoiding overmixing.
- Bake & Cool: Pour batter into a parchment-lined loaf pan and bake at 350°F (175°C) for 40-55 minutes, until a tester inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Glaze & Serve: Whisk powdered sugar with lemon juice until a spreadable glaze forms. Drizzle over the cooled loaf and let set for 10 minutes before slicing.
Storage & Variations
This cake stays fresh at room temperature, tightly wrapped, for up to four days. For longer storage, freeze the wrapped loaf for up to one month.
You can bake in either metal or glass pans. Metal will give you a darker crust and may bake faster, while glass will result in a lighter crust and may take slightly longer.
This lemon loaf cake is more than just a dessert; it’s a bright, comforting treat that elevates any occasion. The careful balance of ingredients and the simple yet effective baking method ensure a consistently delicious result.
Ultimately, this recipe provides a foolproof method for creating a moist, flavorful lemon loaf that is sure to become a family favorite.
