Why is my lemon cake dry?

This can happen if you add too much flour, so be sure you’re not packing the flour. This can also happen if you add too much liquid, so be careful with the liquid measurements.

How do you moisten a dry loaf cake?

There are a couple of options for this, including brushing the loaf with some milk or making and applying a simple syrup glaze to the cake.

Why did my lemon loaf collapse?

This can often happen if you don’t use the right amount of leavening agents like baking soda or baking powder or if either of these ingredients is expired.

Why is my lemon loaf dense?

This happens if the batter is over-mixed or not enough baking powder is used.

How to store lemon loaf?

Place in an airtight container or cover with a few toothpicks and plastic wrap and store at room temperature or in the fridge for up to 5 days. You can also store in the freezer for up to 3 months in an airtight container.

Better than Starbucks Lemon Pound Cake Recipe

Description

Made with real lemon zest and juice, this glazed lemon loaf is super fresh and 10 x better than the Starbucks lemon pound cake recipe.

Ingredients

Units

Lemon loaf:

eggs, large - 3
granulated sugar - 1 cup
sour cream - 1 cup
vegetable oil - 1/2 cup
lemon zest - from 2 large lemons (about 2 tablespoons)
lemon juice - 2 tablespoons
vanilla extract - 1 teaspoon
all-purpose flour - 1 and 1/2 cups
baking powder - 1 and 1/2 teaspoons
baking soda - 1/4 teaspoon
salt - 1/4 teaspoon

Icing/glaze:

powdered sugar - 1 cup
lemon juice - 1 tablespoon
milk - 1 tablespoon (add more if needed - the consistency should be thin enough to pour but still on the thicker side)

Instructions

Lemon loaf:

Prepare: Preheat the oven to 375° F or 190° C. Grease and then line a 9x5 loaf pan with parchment paper. Set aside.
Mix: Mix the 7 wet ingredients in a medium-sized bowl using an electric mixer on low or a whisk. In a separate bowl, mix the dry ingredients using a whisk.
Combine: Add half of the dry ingredients to the wet ingredients and partially mix on low. Add the remaining dry ingredients and mix until just combined. Do not over-mix, some small lumps are fine!
Bake: Pour cake batter into the loaf pan and bake uncovered for 45-50 minutes or until a toothpick comes out clean.
Rest: Allow the lemon loaf to rest for 15 minutes in the pan once removed from the oven. After 15 minutes, pull the lemon loaf out of the pan using the parchment paper as handles and place on a cooling rack.

Icing/glaze:

Mix: While the lemon loaf cools, start making the icing by combining the listed ingredients.
Pour: Wait until the lemon loaf is completely cooled, and then evenly pour the icing/glaze over the lemon loaf.
Slice: Wait for the icing to completely set/harden before slicing the lemon loaf.

Notes

If you use two large lemons, you will have the right amount of lemon zest and lemon juice for this recipe.

Scroll up to the full blog post for more recipe FAQs and Tips.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast, cake, Dessert, loaf
Method: Bake, frost
Cuisine: American