Lemon and Sour Cream Loaf Cake with Lemon Glaze

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I know you’re probably in the middle of Easter baking and food planning, but I just wanted to slide this in here in case you needed a quick wee weekend (or anytime) baking project. I posted a while back on IG about revamping this loaf cake to include a lemon version, which I attempted last week. After about four tweaks, I realised that it wasn’t the right base recipe to be using for a lemon loaf cake - in order to get enough lemon flavour in, I was having to up the liquid to a level that was making the cake super oily and weird. So I bailed on the ricotta idea, and went in the direction of lemon and sour cream, which is one of my fave combos.

Lemon and sour cream isn’t the first combination that comes to mind when you think of lemon, but it makes a lot of sense - the smooth flavour of the sour cream plays with the tartness of the lemon juice and lemon zest. The moisture gives the cake a beautifully tender crumb, which is enhanced by the melted butter and almond meal also in the batter. This is a quick stir together cake, which, once baked, is doused in an easy lemon syrup, which again lends more moisture and helps elevate the punchy flavour of the lemon. I then finished the whole thing with a thick lemony glaze.

I know I say this about almost everything that I make, but this is definitely going to become a firm favourite around here. One of my goals this year was to share some ‘simple’ recipes alongside the multi component ones that I often gravitate toward - recipes that can be made without a stand mixer, or without any fancy ingredients or kitchen equipment (I don’t consider a scale to be fancy, if you don’t have one already you better get on it). This cake is made with just two bowls and a whisk, meaning it is super easy to throw together, regardless of your kitchen situation. Happy loaf caking! x

A few wee tips:

• I ran out of sour cream during one of the tests, so I subbed some full fat greek yoghurt and it worked great. Creme fraiche would also work - you just want something of a similar consistency and moisture / fat content (so no buttermilk or cream cheese etc).
• When you line the pan for this, make sure that you have some overhang so that you have something to pull the cake out of the pan with. I like to clip down the parchment paper with some small bulldog clips while I transfer the batter to the loaf pan, but make sure that you take them off before baking - i’ve baked clips into a cake before, and it’s not super cute.
• If you like, you can finish this with some lemon zest.
• I like adding the syrup while the cake is still a bit warm, so that it absorbs it nicely, but wait until it is properly cooled before adding the lemon glaze, so that it does not run off the cake. The glaze will look super rough when you first put it on, but it will settle and become smooth in a minute or two.
• I like my glaze to be quite thick - but by all means feel free to make yours a little thinner if you like. I usually start with 30g of lemon juice, mix it until fully incorporated, then add more just a little squeeze at a time. You need the glaze to be thicker than you think or it goes everywhere.

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

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