Lemon Sour Cream Loaf Cake

This Lemon Sour Cream Loaf Cake recipe produces a really, really moist, scrumptious tangy slice of citrus heaven, drizzled with a lemon glaze. Do not be put off by the mixture of sour cream and mayonnaise, I’ve used mayonnaise in baked goods before and it works, as crazy as it sounds!! This sweet, luscious and tart loaf cake will not disappoint those of us who love citrusy cakes, definitely one of the best lemon cakes I’ve made so far. A perfect cake to have for afternoon tea or as a dessert alongside some raspberries. A must bake cake!

Lemon Sour Cream Loaf Cake

For the cake:
1 1/2 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup mayonnaise
1 cup sugar
3 large eggs
1/3 cup vegetable oil
juice of 1 lemon

For the glaze:
1 tsp lemon juice
1 tbsp milk
1 1/2 cup powdered sugar
1 tsp water

Position rack in centre of oven and preheat to 350°F. Generously butter 9-inch loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine sour cream, mayonnaise, sugar, eggs, oil, and lemon juice in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Transfer batter to prepared loaf pan. Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into centre comes out clean, 50 to 60 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.) Whisk together the glaze ingredients, until smooth. Spoon over the cake, allowing the glaze to drip down the sides. Let glaze cool and set before slicing and serving.