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.
3cupsself-rising flour (See the recipe notes for how to make your own self-rising flour!)
1 1/2cupsunsalted butter, softened at room temperature
3cupsgranulated sugar
2Tbs.fresh lemon juice
1tsp.fresh lemon zest
3/4cupcarbonated lemon-lime beverage
Lemon Glaze
1cuppowdered sugar
2Tbs.lemon juice
1/2tsp.lemon zest
1-2tsp.milk
Pinchof kosher salt
Instructions
To Make The Cake
Preheat oven to 350 degrees F.
Using a stand mixer, beat butter and sugar together 8-10 minutes. Add the 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, tapping each pan on the counter to settle the batter.
Bake, uncovered, on the center rack of the oven for 45-50 minutes or until cake is fully set and a toothpick inserted into the center of each loaf comes out clean. (If the outer edges of the cakes are browning too much as they bake, reduce the oven temperature to 325 degrees F. )
Remove the loaves from oven and transfer to wire rack. Drizzle the prepared lemon glaze over each pound cake, then 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.
Notes
*Make your own self-rising flour by adding 2 tsp. baking powder and 1 tsp. kosher salt to 3 cups of all-purpose flour. www.ChefAlli.com