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Lemon Loaf Cake

This lemon loaf cake is a delicious lemon cake, glazed with a lemon syrup and drizzled in a lemon glaze. If you like lemon this cake is for you!

This lemon loaf cake is a delicious lemon cake, glazed with a lemon syrup and drizzled in a lemon glaze. If you like lemon this cake is for you!

Seriously? Salt legislation…this is what a New York City Assemblyman finds important? You think I’m joking? Read this article and come back and tell me what you think.

Ok now you have read the article and can get as fired up about it as I am. I’m not going to say I don’t agree on some levels with the Assemblyman. I get that a lot of foods, especially processed, contain HUGE amounts of salt.  Sure I think we all know that, BUT to go as far as to say that all food should be made without salt is stretching it. You ever had chicken stock with no salt….think….dirty dish water. I understand that he is fighting to keep American’s healthy, and I applaud that, but I think he should have taken a cooking class before he pushed for this legislation. American’s are unhealthy but I think there are better ways to deal with the obesity epidemic than to ban salt and fine “up to $1,000 for each individual addition of salt by restaurant staff, whether before, during or after cooking.”

How do you all feel about this?

On that note. If this bill passes and you own a restaurant or bakery in NYC don’t make this cake. You will be fined $1,000.

This lemon loaf cake is a delicious lemon cake, glazed with a lemon syrup and drizzled in a lemon glaze. If you like lemon this cake is for you!


Lemon Lemon Loaf

This lemon loaf cake is a delicious lemon cake, glazed with a lemon syrup and drizzled in a lemon glaze. If you like lemon this cake is for you!

Yield: 2 loaf cakes

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 1 hour 25 minutes


For cake

  • 1-1/2 cups cake flour
  • 1-1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2-1/4 cups sugar
  • 8 large eggs, room temperature
  • 1/4 cup grated lemon zest (from about 4 lemons)
  • 1/4 cup fresh lemon juice
  • 2 cups unsalted butter, melted and cooled
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla extract

For lemon syrup

  • 1/3 cup fresh lemon juice
  • 1/3 cup sugar

For lemon glaze

  • 2 cups powdered sugar - sifted (more if needed)
  • 4-6 tablespoons fresh lemon juice

Source: Epicurious


Make Lemon Cakes
Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pans for 15 minutes.

Meanwhile Make the Lemon Syrup
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

If You Like, Make The Lemon Glaze
In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.



About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Jen @ My Kitchen Addiction

Monday 15th of March 2010

Ugh... Sometimes people don't really think... That legislation is CRAZY. A little bit of salt isn't a bad thing. And a lot of food is tasteless without it. They need to read more of Michael Pollan's books... I'm reading In Defense of Food right now, and it's the first thing I thought of when I read that article.

Ok. I'm done now... and that cake looks amazing, by the way. :)

Ivor Tetteh-Lartey

Monday 15th of March 2010

Noble idea, but they should be looking hard at the large corporations using excessive amounts in food processing. Targeting small business is not the way forward. Good cooking requires a modest amount of seasoning in the cooking process. I love lemon cake.

Gordon Hamilton

Monday 15th of March 2010

The suggestion is clearly preposterous and were I for one second convinced of this individual's sincerity, I would naturally be forced to presume that they have no palate and are incapable of the sense known as taste. Salt is an essential requirement in almost every recipe and although an excess is of course extremely bad for our health, we equally require salt in order to live.

I instead believe that this is simply a publicity stunt, devised by essentially an extremely astute individual who was in no doubt regarding the outcry they would initiate.

Heavenly Housewife

Monday 15th of March 2010

I get really sick and tired of people telling us that everything is bad for us and we should only eat carrots LOL. Here in the UK, Subway doesn't put salt in the subs anymore, you have to put it on yourself in packets. ... so dumb! The lemon loafs look scrumptious. I guess if we cant have salt we will have sugar no? :D *kisses* HH


Monday 15th of March 2010

I'm with you Brandy - the salt fine idea is stoopid. Love your lemon loaves though - they look delicious.


as seen on promo graphic


as seen on promo graphic