Light and Lemony Loaf Cake

Name: Light and Lemony Loaf Cake Serves 4 | with Tangy Lemon Glaze
Total time: 1 h 15 min
Yield: 2
Cuisine: 0
Ingredients: 3 cup All-Purpose Flour; 1 unit(s) Lemon; 1 cup White Sugar; 2 unit(s) Egg; 237 mL Milk; 4 g Baking Powder; 12 g Baking Soda; 2 unit(s) Sour Cream; 1 cup Icing Sugar; 4 tbsp Butter*; 0.56 tsp Salt*; ¼ cup Oil*

Serves 4 | with Tangy Lemon Glaze

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This moist and light lemon loaf cake will help shake off any residual winter blues with its soft and tangy crumb and delicious citrus glaze.

Ingredients: All-purpose flour (wheat) • 2% Milk (partly skimmed milk, vitamin A palmitate, vitamin D3) (milk) • White sugar • Icing sugar (sugar, corn starch) • Grade A egg • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Lemon • Baking soda • Baking powder.

Allergens:

Hvede

•Egg

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 15 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

serving amount

3 cup

All-Purpose Flour

1 unit(s)

Lemon

1 cup

White Sugar

2 unit(s)

Egg

237 mL

Milk

4 g

Baking Powder

12 g

Baking Soda

2 unit(s)

Sour Cream

1 cup

Icing Sugar

Not included in your delivery

4 tbsp

Butter*

0.56 tsp

Salt*

¼ cup

Oil*

Nutrition Values

Calories1010 kcal

Fat35 g

Saturated Fat13 g

Carbohydrate156 g

Sugar86 g

Dietary Fiber3 g

Protein18 g

Cholesterol145 mg

Sodium1380 mg

Trans Fat1 g

Potassium250 mg

Calcium175 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Zester

•Large Bowl

•Whisk

•Measuring Spoons

•Measuring Cups

•Medium Bowl

Cooking Steps

Grease the base and sides of a 9x5-inch loaf pan with butter, then line the base and sides with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
Zest, then juice half the lemon.
Melt 4 tbsp butter in the microwave.
Combine sugar and lemon zest in a large bowl. Rub together sugar and zest using your fingertips until mixture is fragrant. Add eggs, then whisk until smooth and sugar is dissolved, 1-2 min. Add melted butter, 1/4 cup oil, sour cream and 1/2 cup milk, then whisk until smooth.

Add 2 cups flour, baking powder, 1/4 tsp baking soda and 1/2 tsp salt into a medium bowl, then whisk to combine.
Gently stir flour mixture into egg mixture until combined and no floury streaks remain.
Transfer cake batter to the prepared loaf pan and bake in the middle of the oven until cake is golden and a knife inserted into the centre of the cake comes out with only a few moist crumbs, 50-60 min.

Transfer loaf pan to a wire rack and let cool for 10 min. Run a sharp knife around the edges of the pan, then remove by pulling on the parchment paper.
Prick the top of the cake all over with a skewer or fork, then squeeze remaining lemon over cake.
Allow cake to cool completely on a wire rack. (TIP: You can place cake in the fridge for 10-15 min to help speed up the cooling!)
While cake cools, combine icing sugar, 1 tbsp lemon juice, 2 tsp milk and a pinch of salt together in another medium bowl. Whisk until smooth.

Pour lemon glaze over top of cooled loaf cake, then spread it using a spatula or the back of a spoon.
Cut into slices and enjoy right away or allow glaze to set at room temperature before slicing.