Lemon Loaf Cake

Sharee
Sharee
May 23, 2022
This loaf cake is bursting with lemon flavor in every bite, thanks to the use of lemon juice, extract, and zest in the cake, plus a tangy lemon glaze on top. Using the Anova Precision Oven to add a touch of steam during the bake keeps the final dessert moist.
Serves
8
Prep Time
00:20
Cook Time
00:55
Lemon Loaf Cake
5 (4)
503
Ingredients
For the Cake
2 cups (280g)
all-purpose flour
1 Tbsp (15g)
baking powder
½ tsp (2g)
baking soda
½ tsp (3g)
salt
1 cup (200g)
granulated sugar
8 Tbsp (1 stick; 113g)
unsalted butter, at room temperature
3 large
eggs, at room temperature
1 cup (245g)
sour cream
¼ cup (60g)
fresh lemon juice
2 Tbsp
fresh lemon zest
2 Tbsp (30g)
vegetable oil
2 tsp
lemon extract
1 tsp
vanilla extract
For the Glaze
1 cup (120g)
powdered sugar
Zest and juice of 1 lemon
Steps

1. Preheat the Oven and Prepare the Pan

Rack
Generously grease a 9- by 5-inch loaf pan with butter or nonstick oil spray.
Sous Vide Mode: Off
Steam: 50%
Temp: 325°F
Heat: Rear

2. Mix Dry Ingredients

First, make the cake. Whisk together the flour, baking powder, baking soda, and salt together in a large bowl.
Mix Dry Ingredients

3. Cream Sugar and Butter

Combine the sugar and butter in a second large bowl or stand mixer. Beat with a hand mixer or the paddle attachment until light and fluffy.
Cream Sugar and Butter

4. Add Wet Ingredients

Beat the eggs into the butter mixture one at a time. Beat in the sour cream, lemon juice, lemon zest, vegetable oil, lemon extract, and vanilla extract until combined.
Add Wet Ingredients

5. Add Dry Ingredients

Add the dry ingredients and mix until just combined. Do not overmix.
Add Dry Ingredients

6. Transfer to Pan

Pour the batter into the prepared pan. Gently tap the pan on the counter to remove air bubbles.
Transfer to Pan

7. Bake

Rack
Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. (The total baking time depends on the size of the loaf pan.) Remove from the oven and let cool completely before removing from the pan.
Sous Vide Mode: Off
Steam: 50%
Temp: 325°F
Heat: Rear
00:55 Timer

8. Make Glaze and Serve

Once the cake has cooled, make the glaze by whisking together the powdered sugar, lemon zest, and lemon zest in a large bowl until smooth. Drizzle over the cake. Slice and serve.
Make Glaze and Serve
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