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Lemon Sour Cream Loaf

December 16, 2018

It's a simple and delicious  Lemon Cake in a Loaf pan, no need to break out the mixer so you know it's already going to be easy clean up. 

The sweet tray that the cake is on was my Mother in Laws Mothers or she said it could have been Grandma Marie's Mother. So it is old and so cute. I was looking for something to put the cake on at my Mother in Laws house here in Ca. and came across this tray and thought, this is so cool and I know it's old and I had never seen it before. So now it mine, lucky me. Love this kind of stuff. And Joann my mother in law was kind to give it to me. 

The cake has sour cream in it so it is moist and it turns out fluffy and I am serving it tonight for dessert after the chile beans I made for dinner tonight. 

 

 

 

 

 

3 eggs, room temp.

1 cup sugar

1 cup sour cream

1/2 cup vegetable oil

2 Tablespoons fresh lemon juice

1 1/2 cups of all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt or to your taste

2 Tablespoon lemon zest 

For the glaze

1 cup or a little more powdered sugar

3 Tablespoons of fresh lemon juice or more as needed to drizzle over top of cake

Mix them together and drizzle on cake

 

 

Preheat the oven to 350 degrees

Line a 9x5 loaf pan with parchment paper sprayed with cooking spray and sprinkled with flour

In a large bowl add the eggs, sugar and sour cream. Get your whisk and whisk vigorously until smooth

Pour in the oil as you whisk the batter to combine

Add the lemon zest and lemon juice

Add the flour, baking powder and salt and just combine without over mixing, some lumps are ok

Pour the batter into prepared pan, smooth the top and bake for 50 minutes or until golden on top and a tooth pick comes out clean.

Take out of oven and drizzle the glaze on top and let cool and put on a platter and add more glaze on top if you like.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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