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Lemon Loaf Cake

Matt Adlard
Course Dessert


  • 3 Eggs at room temperature
  • 100 g sugar
  • 300 ml sour cream can be replaced by Greek yogurt or labneh
  • 150 ml vegetable oil i used avocado oil
  • 1 whole medium sized lemon zested
  • 1 tbsp lemon extract can be replaced by an additional 2tsp lemon zest
  • 225 g all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Lemon Glaze

  • 100 g icing sugar (powdered sugar)
  • 1.5 tbsp Liquid milk
  • 1 tbsp lemon juice


  • Preheat oven to 175C
  • Whisk eggs and sugar in a bowl for 4-5 mins until fluffy and pale
  • Add in your sour cream, mix
  • Drizzle in your oil while whisking
  • Add in your lemon zest and lemon extract if available
  • Add in your dry ingredients and whisk until mixed. Don’t over mix
  • Pour into greased loaf pan and bake for 50 mins or until toothpick comes out clean
  • Mix all glaze ingredients until they form a glue like consistency
  • Once cooked entirely, drizzle on your loaf


I skipped the sugar syrup, I hate the consistency it gives the cake and the after taste. But if you want it just boil sugar, water, and lemon juice and pour it over the loaf while still warm.