Lemon Loaf Cake with Elderflower Glaze

This lemon Elderflower cake is much simpler than a wedding cake, using a loaf pan instead. Lemon cake loaf with a subtle Elderflower glaze. Lemon Loaf Cake recipe adapted from Ina Garten.

Prep Time20

Cook Time1

cooling time1

Total Time2 20

Course: Dessert

Cuisine: American

Servings: -8

Calories: 681kcal

Author: alaskafromscratch

Ingredients

For the cake

1 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sour cream
1 ⅓ cups sugar divided
3 eggs
3 lemons zested
1 tablespoon St. Germain Elderflower liqueur
½ cup vegetable oil
⅓ cup freshly squeezed lemon juice

For the glaze:

1 cup powdered sugar
2 ½ tablespoons St. Germain Elderflower liqueur

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a standard 8-inch loaf pan and line it with parchment paper.
In a mixing bowl, stir together the flour, baking powder, and salt until combined. In another bowl, whisk together the sour cream, 1 cup of the sugar, the eggs, lemon zest, and St. Germain until smooth.
Add the flour mixture to the wet ingredients and mix until incorporated. Add the oil and whisk until a smooth batter forms. Pour the batter evenly into the prepared loaf pan.
Bake 60 minutes, or until golden and cracked on top and set in the center. Allow the cake to cool 10 minutes before using the parchment paper to lift the cake out of the pan.
Meanwhile, in a small saucepan over medium heat, whisk together the remaining 1/3 cup of sugar and the lemon juice. Cook until the sugar has completely dissolved.
When the cake has cooled 10 minutes and has been removed from the pan, place it onto a cooling rack. Using a standard toothpick, prick small holes all over the top and sides of the cake. Pour the lemon sugar syrup evenly over the cake. Allow the syrup to soak in as the cake cools.
When the cake has cooled, whisk together the powdered sugar and St. Germain in a mixing bowl until a thick glaze forms. Drizzle the glaze over the cake. Slice and serve.

Notes

Nutrition shown is for 1 slice of cake, cut into 6 servings.

Nutrition