Attention all lemon lovers! You’ve gotta try this Sunny Lemon Loaf Cake recipe. It’s super moist, melts in your mouth, and is bursting with tangy flavor.
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When we were kids, my Mom used to make this cake a lot during the summer months. It’s delicious chilled and I can remember pulling a slice from the fridge and unwrapping it. Since it’s always super moist, I remember how it would stick to my fingers….all the better for licking!
Now I make it this Sunny Lemon Loaf Cake all the time for my family. We eat one loaf right away, then I slice up the second loaf and wrap each piece individually, placing them into the freezer. It’s nice to be able to pull out a slice whenever somebody
needs wants something sweet or just as a nice treat for coffee when I need a lift in the late afternoon. I like to pack slices of this loaf cake in my husband’s lunch, too.
The Parchment Paper Hack for Making Any Loaf Cake Work Like A Charm!
If you’ve ever had bread or cake that just doesn’t want to come out of the pan as a nice, clean loaf, you’ll appreciate this tip of using parchment paper to make a sling. The sling lets you lift the loaf right out of the pan, slick as a whistle! After my cake or bread has cooled completely, I use a butter knife to go around the outside of the loaf, loosening it from the edges of the pan at each end. Then, you just pick up the parchment hanging over each side of the pan and voila!….you can lift a perfect, beautiful loaf right over onto your platter. I love this hack!
Just spray your loaf pan as usual with nonstick spray. Then, press your parchment sheet down into the loaf pan, folding the excess down over the sides. Spray the parchment with a bit more nonstick spray before pouring your cake batter into the loaf pan; bake as usual. When your cake comes out of the oven, always cover it with foil so it can cool with a covering. The foil forces all the condensation from the heat down into your cake, making it super moist once it’s cooled. My Grandma Lucille taught me this little secret a long time ago – a super slick trick!
Printable Sunny Lemon Loaf Cake Recipe
Sunny Lemon Loaf Cake
- 5 large eggs
- 3 cups self-rising flour *see recipe notes for how to make your own self-rising flour
- 1 1/2 cups unsalted butter, softened at room temperature
- 3 cups granulated sugar
- 2 Tbs. fresh lemon juice
- 1 tsp. fresh lemon zest
- 3/4 cup carbonated lemon-lime beverage
- 1 cup powdered sugar
- 2 Tbs. lemon juice
- 1/2 tsp. lemon zest
- 1-2 tsp. milk
- Pinch of kosher salt
To Make The Cake
Preheat oven to 350 degrees F.
Using a stand mixer, beat butter and sugar together 8-10 minutes.
Add eggs, one at a time, beating after each addition.
Beat in flour, lemon juice, and lemon zest; using a spatula, gently fold in lemon-lime soda.
Spray both loaf pans with nonstick spray; line each pan with a parchment paper sling, then spray the parchment with nonstick spray. Divide the batter between the two prepared loaf pans; gently tap each pan on the counter to settle the batter.
Bake, uncovered, on center rack of oven for 45-50 minutes or until cake is fully set and a toothpick inserted into the center of each loaf comes out clean.
Remove the loaves from oven and transfer to wire rack. Cover each loaf pan with foil, letting them fully cool. When the loaves have cooled, use a butter knife to go around the edge of each pan to loosen the cake from the ends. Use the parchment slings to lift the loaves from each pan to the cooling rack or a platter.
To Make the Lemon Glaze
Mix powdered sugar, lemon juice, milk, zest, and salt together in a small mixing bowl until smooth; drizzle over pound cake.
*Make your own self-rising flour by adding 2 tsp. baking powder and 1 tsp. kosher salt to 3 cups of all-purpose flour.
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