Lemon Loaf Cake

Name: Lemon Loaf Cake
Total time: 75
Yield: 8
Ingredients: 0.5 cup butter; 0.5 cup white sugar; 2 eggs; 0.5 cup sour cream; 1 teaspoon vanilla extract; 1 teaspoon freshly grated lemon peel; 1.5 cups all-purpose flour; 0.25 cup cornstarch; 0.5 teaspoon salt; 0.5 teaspoon baking soda; 2 cups confectioners' sugar; 3 tablespoons lemon juice

Recipe by seth martin from allrecipes.com

Dessert 1 Hr. 15 Mins.

Ingredients

8 servings

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0.5 cup butter
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0.5 cup white sugar
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2 eggs
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0.5 cup sour cream
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1 teaspoon vanilla extract
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1 teaspoon freshly grated lemon peel

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1.5 cups all-purpose flour
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0.25 cup cornstarch
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0.5 teaspoon salt
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0.5 teaspoon baking soda
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2 cups confectioners' sugar
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3 tablespoons lemon juice

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
Beat butter and sugar with an electric mixer in a large bowl until lighter in color and fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream, vanilla, and lemon zest; beat for 2 minutes. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Add flour mixture to butter mixture, beating until just incorporated. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool.
To make glaze: Whisk confectioners' sugar and lemon juice together in a medium bowl until smooth. Place cooled cake on a serving plate and pour glaze over entire cake; allow glaze to dry before serving.