Lemon Zest Loaf Cake

Follow our step-by-step guide on how to make Lemon Zest Loaf Cake.

1. Step 1

   Preheat your oven to 350°F (175°C). Grease a 9x5-inch nonstick loaf pan and dust it with 2 1/2 tablespoons of sugar, ensuring all surfaces are coated. Discard any excess sugar.

2. Step 2

   In a mixing bowl, whisk together the flour, cornstarch, and baking powder. Set this mixture aside.

3. Step 3

   In your palm, mix the baking soda with water to create a paste. Rub this paste over the surface of one lemon, then rinse it thoroughly. Zest the lemon and place the zest in a large bowl. Juice the lemon and combine it with enough juice from the remaining two lemons to make 1/3 cup. Add this juice to the bowl with the zest.

4. Step 4

   To the lemon mixture, add the sugar, olive oil, and softened cream cheese. Use an electric mixer to blend until the sugar is mostly dissolved. Then, whisk in the eggs, applesauce, sour cream, and buttermilk until everything is well combined.

5. Step 5

   Gradually whisk in half of the reserved flour mixture until incorporated, then add the remaining flour mixture and stir until just combined. Pour the batter into the prepared loaf pan, scraping down the sides to ensure all the batter is used.

6. Step 6

   Place the loaf pan on a baking sheet and bake in the preheated oven for 42 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before running a knife around the edges to loosen it. Carefully invert the loaf onto a serving plate or cooling rack and let it cool for an additional 30 minutes before serving, or cool completely before wrapping and refrigerating.