Belfonte Dairy | From the Heart of Kansas City

Lemon Loaf Cake

Lemon Loaf Cake


For the Cake

  • 1 1/4 cups sugar
  • 3 eggs
  • 1/4 cup butter
  • 1/4 cup oil (I used vegetable oil)
  • 1 tsp vanilla
  • 2 tbsp lemon zest
  • ¼ cup lemon juice
  • 3/4 cup Belfonte milk
  • 1/2 cup Belfonte sour cream
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

For the Glaze

  • 1 ½ cups powdered sugar
  • 3 tbsp Belfonte Milk


  1. Pre heat your oven to 325° F and line a loaf pan with parchment paper.
  2. And a large bowl add your sugar and lemon zest and mix together. (This helps bring a stronger lemon flavor)
  3. Add your butter, oil, eggs and vanilla and whisk until well combined.
  4. In a separate bowl, add your flour, baking powder and salt. Whisk it together.
  5. Add your lemon juice and milk together.
  6. Starting with your flour mixture, go back and forth adding your dry ingredients to the sugar mixture and then your milk mixture. Stir between each addition til just combined.
  7. So ⅓ flour mixture, ½ milk mixture, ⅓ flour mixture, ½ milk mixture and ending with the rest of your flour.
  8. Transfer your mixture into your loaf pan lined with parchment paper.
  9. Bake in a 325° oven for 45-60 minutes until a butter knife comes out clean. Remove from oven and let cool. (If it isn’t baking in the center. Turn heat up to 350°)
  10. In a small bowl, stir together your milk and poured sugar until reached your desired consistency.
  11. Once your loaf has cooled, remove from pan using the parchment paper and drizzle your glaze over the top.
  12. Cut, serve & enjoy.
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