Easy Lemon Loaf Cake

Prepare the Pan

Preheat your oven to 325°F. Grease and flour a 9×5-inch loaf pan, then set it aside.

Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In another large bowl, cream the granulated sugar with the butter and butter-flavored shortening until light and fluffy.

Incorporate Eggs

Add eggs one at a time, mixing well after each addition.

Add Flavorings

Stir in the lemon extract, vanilla extract, lemon zest, and sour cream until well combined.

Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice and milk. Begin and end with the dry ingredients. Mix until the batter is fluffy and smooth, with no streaks of flour remaining.

Optional Food Coloring

On low speed, mix in yellow food coloring (if desired) until the batter reaches your preferred shade of yellow.

Fill and Level Pan

Spoon the batter into the prepared loaf pan. Tap the pan gently on the counter to release air bubbles and level the surface.

Bake

Bake for 1 hour and 10 minutes, checking for doneness at the 1-hour mark. (Note: Glass pans may cook slightly faster.) Remove from the oven and let the cake cool in the pan. The cake will continue cooking slightly as it cools.

Prepare the Glaze

In a medium bowl, mix powdered sugar, melted butter, vanilla extract, and lemon juice until smooth. Adjust the consistency with a little water if needed to achieve a silky drizzle.

Decorate and Serve

Once the cake has completely cooled, drizzle the glaze over the top. Garnish with lemon zest. Allow the glaze to harden before slicing.