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5 from 1 vote

Simple Lemon Loaf Cake

A moist and pleasantly-perfumed one-bowl cake.
Prep Time5 mins
Cook Time50 mins
Course: Dessert
Cuisine: French
Keyword: cake, easy, loaf pan
Servings: 9
Calories: 339kcal


  • A 9- inch x 5-inch loaf pan, greased and floured (or sprayed with "baking" spray)


For the cake:

  • 3 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup neutral-tasting vegetable oil
  • The grated zest of 1 lemon
  • 2 tablespoons pure lemon extract
  • 1 1/2 cups self-rising flour (see note below)

For the glaze:

  • 1 cup confectioners' sugar
  • 2-3 tablespoons freshly-squeezed lemon juice


  • Center the oven rack; preheat the oven to 350°F. Break the eggs into a large mixing bowl, and whisk them thoroughly. One at a time, whisk in each of the following: the sugar, sour cream, vegetable oil, lemon zest, and lemon extract. Add the self-rising flour, and stir, with a spoon or spatula, until the flour disappears. The batter will be somewhat lumpy.
  • Pour the batter into the prepared loaf pan, and smooth the top with a spatula. Bake in the preheated oven until the cake puffs and colors slightly, and when a skewer inserted into the cake comes out clean -- 50-55 minutes. To avoid a too-brown top, cover the cake with a tent of aluminum foil during the final 5 minutes of baking.
  • Allow the cake to cool in its pan for 30 minutes. Then unmold, and let cool to room temperature on a wire rack. When completely cool, whisk together the confectioners' sugar and lemon juice. Pour over cake.


To make your own self-rising flour: For each cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Whisk to combine.


Calories: 339kcal | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 45mg | Potassium: 80mg | Fiber: 1g | Sugar: 23g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg